Allison Robicelli's Italian Cookie Guide,  Pignoli Cookies, as seen on Food Network.
Recipe courtesy of Allison Robicelli

Pignoli Cookies

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: 3 1/2 dozen cookies
These chewy Sicilian cookies are naturally gluten-free, and couldn't be simpler to make. Be sure you purchase canned almond paste and not marzipan, which contains more sugar.



  1. Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  2. Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
  3. Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.