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

There’s something magically simple and satisfyingly nutty about pine nuts and almond paste combined in a cookie. This Pine Nut Almond Paste Cookies Recipe offers chewy, fragrant bites that feel like a little Italian escape with every nibble — crispy on the outside, tender inside, and just the right touch of sweet.

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’ve made these cookies more times than I can count, and they never fail to impress friends and family alike. What makes this Pine Nut Almond Paste Cookies Recipe so special is how straightforward it is — few ingredients, simple steps, yet the final result tastes like you’ve spent hours baking them.

Minimal Ingredients: You only need almond paste, pine nuts, sugar, egg white, and salt — nothing complicated or fancy.
Decked Out in Pine Nuts: Rolling these cookies in pine nuts before baking gives them a gorgeous golden crunch and toasted flavor.
Perfect Texture: Soft and chewy on the inside with a slight crisp outside, making each bite irresistibly good.
Great Make-Ahead Treat: They store really well so you can bake ahead for holidays, parties, or whenever you want a fancy homemade cookie.

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

Each ingredient here plays a starring role in creating the fabulous taste and texture fans adore in this Pine Nut Almond Paste Cookies Recipe. Plus, these simple ingredients are easy to find at most grocery stores or specialty food shops.

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 heart of the cookies, bringing rich almond flavor and moisture; be sure it’s almond paste, not marzipan, for best results.
Granulated Sugar: Sweetens the dough without overpowering, balancing the nutty notes perfectly.
Egg White: Binds the dough while keeping it light and chewy without heaviness from yolks.
Kosher Salt: Just a pinch enhances all the flavors, preventing the sweetness from cloying.
Pine Nuts: These luscious little nuts coat the cookies and toast beautifully, adding texture and a buttery, slightly resinous crunch.

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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

While I adore the classic version, I like encouraging you to tweak this Pine Nut Almond Paste Cookies Recipe to fit your taste or dietary needs. It’s a versatile recipe — feel free to experiment or make it your signature.

Variation: One time, I added a tiny splash of orange blossom water to the dough — it gave the cookies a delightful floral undertone that my guests loved.
Nut Swap: If pine nuts are hard to find or pricey, try rolling the cookies in finely chopped toasted almonds for a similar crunch and flavor.
Reduced Sugar: For a less sweet treat, I sometimes drop the sugar by a couple of tablespoons — it still turns out fantastic and lets the nuts shine.
Allergy-Friendly: If almond paste is a no-go, you might experiment with other nut pastes, but this will change the flavor and texture quite a bit.

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

Step 1: Prepping for Success

First, I preheat my oven to 350°F and line a baking sheet with parchment paper. This step is key — parchment keeps the cookies from sticking and helps them bake evenly. I arrange my oven rack in the center so they cook just right, not too hot on the bottom or top.

Step 2: Mixing the Dough

I break the almond paste into small chunks—it’s much easier to process that way. Then into my food processor goes the almond paste, sugar, egg white, and a pinch of kosher salt. I pulse until I have a thick, smooth paste, stopping about halfway to scrape down the sides. This ensures there are no lumps hiding. If you don’t have a food processor, a stand mixer with a paddle attachment works too; it just takes a bit longer and a little patience.

Step 3: Shaping Those Sweet Balls

Next, I scoop roughly tablespoon-sized portions of dough and roll them between my palms into smooth balls. The dough can be sticky, so sometimes I chill it for 10–15 minutes to make handling easier. Another trick is using the pine nuts as a “dusting flour” — rolling the dough directly in the nuts helps prevent sticking and coats the cookies beautifully.

Step 4: Pine Nut Coating

I pour pine nuts into a shallow bowl and roll each dough ball in them, pressing lightly to help the nuts stick. This little step turns the cookies from simple to stunning, adding texture and that toasty aroma once baked.

Step 5: Bake and Cool

I place the pine-nut-coated cookies spaced about two inches apart on my parchment-lined baking sheet, then pop them into the oven for around 18 minutes. You’ll know they’re ready when the edges and pine nuts turn a lovely golden brown. Once out, I let them cool completely on the sheet — they’re fragile when warm, and this helps them set perfectly without breaking.

Top Tip

Through many batches, I’ve learned a few simple things that really elevate the Pine Nut Almond Paste Cookies Recipe. These tips took me from “good” cookies to “must-have-again” ones every time.

The Chilling Trick: When the dough feels too sticky, pop it in the fridge for 10–15 minutes, or even the freezer for 5 minutes. It firms up and makes rolling much easier without drying out.
Rolling in Pine Nuts: Roll dough balls in pine nuts before shaping — it prevents sticking and gives that beautiful, uniform nut crust.
Don’t Skip Scraping: When processing the ingredients, pause once to scrape the sides and bottom of your bowl. This ensures a smooth dough without hidden almond paste lumps.
Cooling Completely Before Serving: These cookies are fragile when warm, so I always let them cool fully on the baking sheet to prevent breaks.

How to Serve Pine Nut Almond Paste Cookies Recipe

pine nut almond cookies - Serving Suggestion

Garnishes

I like these cookies just as they are, but for a little fancy touch, you can sprinkle a tiny pinch of powdered sugar over the top once cooled. Some friends also love them paired with a dollop of mascarpone or a drizzle of honey for that sweet-salty contrast.

Side Dishes

These cookies are wonderful alongside a strong espresso or a creamy cappuccino — perfect for an afternoon pick-me-up. At gatherings, I often serve them with a cheese board featuring mild, nutty cheeses like Gruyère or Manchego.

Creative Ways to Present

For holiday parties, I arrange them in a circle on a pretty plate, topping the center with fresh rosemary sprigs and citrus slices for color and aroma. They also make an elegant cookie platter when paired with biscotti and chocolate-dipped almonds.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking or breaking. They keep beautifully for up to a week without losing that fresh-baked texture.

Freezing

I’ve had great success freezing the baked cookies. I wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. When I want a treat, I just thaw them at room temp for about an hour — they taste just as fresh as the day I baked them!

Reheating

If you want to enjoy them warm, I pop a few cookies in a 300°F oven for 5 minutes, just to take the chill off. This refreshes that crunchy exterior without drying them out.

Frequently Asked Questions:

What’s the difference between almond paste and marzipan?

Almond paste is coarser and less sweet than marzipan, making it ideal for baking cookies like these. Marzipan has more sugar and a gummy texture, which can lead to overly sweet or dense cookies. For this Pine Nut Almond Paste Cookies Recipe, almond paste delivers the best flavor and texture.

Can I make these cookies without a food processor?

Yes! Use a stand mixer with the paddle attachment to mix the almond paste, sugar, egg white, and salt until smooth. It might take a few extra minutes, but the end result will be just as delicious. Alternatively, hand-chopping and mixing thoroughly can work if you’re patient.

How do I prevent the dough from sticking when shaping?

If the dough feels sticky, chilling it for 10–15 minutes helps firm it up. Another trick I love is rolling the dough balls directly in the pine nuts, which keeps your hands clean and adds a beautiful coating. You can also lightly oil your hands or dust them with a bit of powdered sugar.

How should I store leftovers to keep them fresh?

Store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking together. They'll stay fresh and chewy for up to a week. For longer storage, freezing works wonderfully too.

Final Thoughts

Honestly, this Pine Nut Almond Paste Cookies Recipe feels like a secret family treasure I’m happy to share. The ease and elegance combined in every batch is just wonderful. Whether it’s a last-minute gift or a treat alongside your afternoon coffee, these cookies hit all the right notes. Give them a try — I promise you’ll be coming back for seconds, and maybe even thirds!