Name: Pine Nut Almond Paste Cookies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Italian
Ingredients: 7 ounces almond paste; 1/2 cup granulated sugar; 1 large egg white; 1/4 teaspoon kosher salt; 1 cup pine nuts

These pine nut-studded delights are the definition of nutty, buttery bliss. The blend of luscious almond paste and crunchy pine nuts gives these little gems a unique texture and flavor that’s truly addictive. Let me share my favorite Pine Nut Almond Paste Cookies Recipe with you—it’s simple yet special enough for when you want to impress (or just treat yourself).

The image shows several round cookies covered fully with pine nuts, giving them a textured, bumpy surface in light beige and golden tones. Each cookie has one visible layer, and the pine nuts are closely packed all over, making the cookies look dense and crunchy. They are placed on white parchment paper over a white marbled surface and lit evenly, showing soft shadows under the cookies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pine Nut Almond Paste Cookies Recipe
Top Tip
How to Serve Pine Nut Almond Paste Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pine Nut Almond Paste Cookies Recipe

Why You'll Love This Recipe

I can’t get enough of how these cookies magically balance soft almond sweetness and toasty crunch from the pine nuts. Once you try this Pine Nut Almond Paste Cookies Recipe, you’ll understand why it’s one of those go-to recipes I always fall back on when I want something cozy and impressive.

Rich, Nutty Flavor: The almond paste forms the heart of the cookie, giving it deep almond notes that pair beautifully with pine nuts.
Simple Ingredients: You don’t need a pantry full of fancy items—just a handful of staples to create these flavorful treats.
Perfect Texture: Soft and chewy inside with a delicate crunch outside, these cookies hit all the right texture notes.
Impressive Yet Easy: Whether it’s for a holiday or an everyday treat, these cookies look (and taste!) like you went the extra mile without the effort.

A white plate with cut-out patterns is filled with around ten round cookies topped with many small, toasted pine nuts, giving the cookies a light golden brown texture. The plate sits on a red cloth with tassels on a white marbled surface. Nearby, a glass jar tipped over with pine nuts spilling out, and three more cookies outside the plate add extra detail to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role to bring balance and texture to this cookie. Here’s the lowdown on what you’ll need and why these ingredients make the magic happen.

Flat lay of a small mound of smooth almond paste broken into chunks, a small white ceramic bowl filled with granulated sugar, a single large whole egg with a clean shell, a small white ceramic bowl containing fine kosher salt, and a small white ceramic bowl overflowing with fresh pine nuts, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond Paste: The star of the show—gives the cookie rich almond flavor and moist chewiness; make sure you get almond paste (not marzipan) for the best texture.
Granulated Sugar: Adds just enough sweetness without overpowering the natural nut flavors.
Egg White: Acts as a binder to hold everything together without adding fat or extra moisture.
Kosher Salt: Enhances the natural sweetness and deepens the overall flavor.
Pine Nuts: Provide a buttery crunch and a toasty aroma that’s hard to resist; rolling the dough balls in these makes the cookies look pretty and taste amazing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Pine Nut Almond Paste Cookies Recipe depending on the season and what I have in my pantry. It’s forgiving and flexible, so don’t be afraid to tweak it to your taste.

Variation: Sometimes I swap out half the pine nuts for chopped pistachios for a pop of green and a slightly different crunch—totally worth trying.
Dietary Tips: Since these cookies don’t use flour, they’re naturally gluten-free, which is great if you’re baking for different dietary needs.
Flavor Twists: Add a sprinkle of orange zest into the dough for a citrusy undertone that pairs beautifully with almond.

Step-by-Step: How I Make Pine Nut Almond Paste Cookies Recipe

Step 1: Prep Your Kitchen and Ingredients

First things first, set your oven rack to the center position and preheat to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. While that’s warming up, break the almond paste into small pieces so it processes evenly—trust me, this little step saves you the frustration of lumps later on.

Step 2: Whip Up the Dough

Pop the almond paste pieces, granulated sugar, egg white, and kosher salt into a food processor. Pulse it about a minute until you get a thick, smooth paste. Don’t forget to pause halfway and scrape down the sides. Keeping everything evenly incorporated is the secret to that perfect dough texture.

Step 3: Shape and Roll in Pine Nuts

Scoop out 12 tablespoons of dough, about 25 grams each, and roll them into balls between your palms. If the dough feels sticky—as it often does—pop it in the fridge for 10-15 minutes; it makes handling so much easier. Then, pour your pine nuts into a shallow bowl and roll each dough ball in them, gently pressing the nuts so they stick well.

Step 4: Bake with Care

Place your pine nut-covered dough balls evenly spaced on the lined sheet—about two inches apart. Bake for 18 minutes, watching for those golden edges and toasted pine nuts that signal perfect doneness. Remember, these cookies are delicate when warm, so give them plenty of time to cool on the baking sheet before moving them.

Top Tip

After making this Pine Nut Almond Paste Cookies Recipe several times, I’ve learned a few tricks to get the best results and reduce hassle. These tips save you time and elevate your cookie game!

Handling Sticky Dough: Keep your hands slightly damp or lightly dusted with sugar when rolling the dough to prevent sticking.
Food Processor Alternatives: If you don’t have a processor, your stand mixer with a paddle attachment works fine—just expect it to take a bit longer to get smooth.
Chilling Helps: Don’t skip chilling the dough if it’s too sticky; it firms up and makes rolling way easier.
Cooling Patience: Let cookies cool completely before lifting; they’re fragile fresh out of the oven and can break if handled too soon.

How to Serve Pine Nut Almond Paste Cookies Recipe

pine nut almond cookies - Serving Suggestion

Garnishes

I usually keep it simple with these cookies—a light dusting of powdered sugar adds a delicate festive touch without overpowering the nutty flavors. For special occasions, a tiny drizzle of dark chocolate on top looks chic and tastes divine.

Side Dishes

These cookies are perfect alongside a cup of strong espresso or a fragrant herbal tea. For gatherings, I often serve them with fresh berries or a scoop of vanilla gelato for an indulgent treat.

Creative Ways to Present

For holiday parties, I arrange the cookies on a wooden board with sprigs of fresh rosemary and edible flowers. Wrapping a few in cellophane tied with twine makes sweet little gifts that everyone appreciates!

Make Ahead and Storage

Storing Leftovers

I store my leftover cookies in an airtight container at room temperature. They stay fresh and maintain that lovely chew for up to a week—if they last that long, that is!

Freezing

These cookies freeze beautifully. I stack them between layers of parchment paper in a sealed freezer container. When you’re ready, thaw them at room temperature for a couple of hours—they taste just like fresh-baked.

Reheating

If you want to warm them up, pop cookies in a 300°F oven for 5 minutes to refresh the crispness on the outside while keeping the inside tender. Just be gentle—they’re delicate!

Frequently Asked Questions:

What’s the difference between almond paste and marzipan?

Almond paste contains less sugar and has a coarser texture compared to marzipan, which is sweeter and waxier. For this Pine Nut Almond Paste Cookies Recipe, almond paste works best because it yields a softer dough and better cookie texture.

Can I make these cookies without a food processor?

Yes! A stand mixer with a paddle attachment can be used, though it might take longer to get the almond paste fully combined. Alternatively, mix by hand but it will require more effort to break down the paste smoothly.

Why do the cookies need to cool completely before removing?

They are quite fragile when warm because the almond paste dough is soft. Cooling fully allows the cookies to set and firm up so they won’t break apart when you pick them up.

Can I substitute other nuts for pine nuts?

Definitely! You can try chopped pistachios, slivered almonds, or chopped walnuts. Keep in mind that this will change the flavor and texture a bit, but it can be a fun twist on the classic Pine Nut Almond Paste Cookies Recipe.

Final Thoughts

I’ve made these Pine Nut Almond Paste Cookies Recipe countless times for friends and family, and they never fail to get rave reviews. They’re that perfect combination of simplicity, flavor, and elegance. If you want a cookie that feels special but doesn’t take all day, trust me—you’re going to love baking (and eating) these.