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 truly magical about the combination of crunchy pine nuts and smooth almond paste in these bite-sized treats. This Pine Nut Almond Paste Cookies Recipe is a personal favorite that fills the kitchen with a warm, nutty aroma and offers a delightfully chewy texture that’s simply irresistible.

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 plenty of cookies in my day, but these Pine Nut Almond Paste Cookies always stand out. Their unique texture and naturally sweet almond flavor make them perfect for any occasion, special or simple—and I guarantee you’ll become as obsessed as I am.

Rich Nutty Flavor: The blend of almond paste and pine nuts creates a deep, natural sweetness that’s unlike your typical cookie.
Simple Ingredients: Just a handful of pantry staples come together effortlessly, meaning you can whip these up anytime.
Perfect Texture: Chewy on the inside with a delicate crunch from toasted pine nuts — truly a party for your palate.
Elegant Yet Approachable: These cookies look fancy but are surprisingly easy, making them great for impressing guests without stress.

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 in this Pine Nut Almond Paste Cookies Recipe plays a starring role, bringing balance and flavor. When you shop, make sure to grab high-quality almond paste and fresh pine nuts for the best taste and texture.

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: This is the heart of the cookie, giving moisture and that unmistakable almond flavor. Avoid marzipan here—it’s sweeter and changes the texture.
Granulated sugar: Adds just enough sweetness without overpowering the natural nuttiness.
Egg white: Binds the ingredients together and helps create that chewy consistency.
Kosher salt: A tiny pinch really enhances all the flavors, balancing the sweet and nutty notes.
Pine nuts: These are for coating—and they toast beautifully in the oven, adding crunch and that irresistible buttery essence.

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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 adding small twists to this Pine Nut Almond Paste Cookies Recipe depending on the season or mood. Feel free to experiment with different nut coatings or a splash of citrus zest for a fresh update!

Citrus Zest Variation: Once, I added a teaspoon of orange zest to the dough, and it brought a lovely brightness that paired perfectly with the pine nuts.
Nut Swap: Feel free to try chopped pistachios or walnuts instead of pine nuts for a different crunch and color—just make sure to toast them lightly first.
Gluten-Free Friendly: Since this recipe is naturally gluten-free, it’s an easy choice when you want a tasty treat safe for friends with sensitivities.

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

Step 1: Prep and Preheat – Get Everything Ready

I always start by placing the oven rack right in the middle and preheating it to 350°F. Then I line my baking sheet with parchment paper—trust me, this saves so much cleanup and keeps the cookies from sticking.

Step 2: Blend the Dough – Smooth and Sticky Goodness

Next, I break the almond paste into small chunks so it blends more easily. Into the food processor it goes with the sugar, egg white, and salt. I pulse it for about a minute until it forms a thick, smooth paste, stopping halfway to scrape down the bowl – this ensures no lumps sneak in and mess with your texture.

Step 3: Shape the Cookies – Roll with Care

Using a tablespoon measure, I scoop out even portions of dough and roll them gently between my palms to form balls. The dough can be sticky, so if it clings to your hands too much, pop it in the fridge for 10-15 minutes to firm up—this simple trick makes shaping so much easier.

Step 4: Coat with Pine Nuts – The Fun Part

I pour the pine nuts into a shallow bowl and roll each dough ball in them, pressing lightly so the nuts stick well. This layer gives the cookies their signature look and that beautiful, toasty crunch.

Step 5: Bake and Cool – Don’t Rush This Step

Pop the cookies on your baking sheet, spacing them out a couple of inches apart. Bake for around 18 minutes or until the edges and pine nuts start to turn golden. When you take them out, remember they’re delicate while warm—letting them cool completely on the pan is key to preventing breakage.

Top Tip

Over years of baking these Pine Nut Almond Paste Cookies, I’ve learned a few tricks that really make the difference between a good batch and an outstanding one.

Chill the Dough: Whenever the dough feels too sticky to handle, chilling it for 10-15 minutes helps immensely and makes the rolling process much smoother.
Use Quality Almond Paste: The flavor hinges on this ingredient, so avoid marzipan and opt for almond paste that’s not overly sweet or grainy.
Roll Gently: Be delicate when pressing pine nuts into the dough balls to keep the cookies intact but fully coated.
Cool on the Pan: Letting cookies cool on the baking sheet prevents cracking and helps maintain that perfect chewy-soft texture.

How to Serve Pine Nut Almond Paste Cookies Recipe

pine nut almond cookies - Serving Suggestion

Garnishes

I love to garnish these cookies sparingly with a light dusting of powdered sugar. It adds a pretty contrast to the golden pine nuts and a touch of extra sweetness without overwhelming the flavor.

Side Dishes

Pair these with a strong cup of espresso or a glass of chilled dessert wine for a cozy afternoon treat. They also complement cheese platters beautifully, especially those featuring mild, creamy cheeses.

Creative Ways to Present

For gatherings, I like to arrange these cookies on a rustic wooden board with sprigs of fresh rosemary or thyme. Wrapping small bundles with twine makes for a charming gift or party favor, especially during the holidays.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between each cookie to prevent sticking. They stay fresh and chewy for about a week.

Freezing

These Pine Nut Almond Paste Cookies freeze well. I like to freeze them arranged on a baking sheet first, then transfer to a zip-top bag, so they don’t stick together. Defrost gently at room temperature before serving.

Reheating

If you want them warm, I reheat the cookies in a low oven (about 300°F) for 5 minutes—this refreshes the texture beautifully without drying them out.

Frequently Asked Questions:

Can I substitute marzipan for almond paste in this recipe?

Marzipan isn’t a great substitute for almond paste here because it’s much sweeter and has a gummy texture that changes how the cookies turn out. Stick to almond paste to get the chewy, nutty flavor that defines this recipe.

What should I do if my cookie dough is too sticky to handle?

If the dough feels too sticky, try chilling it in the fridge for 10 to 15 minutes. You can also roll the dough directly into pine nuts as if using flour, which can prevent sticking when shaping.

How do I prevent these cookies from breaking after baking?

The cookies are delicate right out of the oven, so it’s important to let them cool completely on the baking sheet before moving or serving. This cooling step lets them set and helps avoid cracks or breakage.

Can I make these cookies gluten-free?

Absolutely! This recipe is naturally gluten-free since it relies on almond paste and pine nuts rather than flour, making it a great option for gluten-sensitive friends or family.

Final Thoughts

These Pine Nut Almond Paste Cookies aren’t just delicious cookies—they’re little bites of joyful tradition, and I always feel a moment of peace when I bake them. I hope you’ll give this recipe a try and enjoy sharing these treats with your favorite people, just like I do.