Best 9 Pine Nut Cookies Recipes

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Indulge in the delectable Pine Nut Cookies, a culinary symphony of flavors and textures that will tantalize your taste buds. Hailing from the kitchens of Tuscany, these cookies are renowned for their rustic charm and authentic Italian taste. With three tempting variations to choose from, you can embark on a journey of flavors that is sure to leave you captivated. The Classic Pine Nut Cookies are a timeless treat, featuring a delicate balance of sweetness from powdered sugar and the nutty crunch of toasted pine nuts. For those seeking a touch of sophistication, the Chocolate Pine Nut Cookies offer a rich and indulgent experience, where the bitterness of dark chocolate harmonizes perfectly with the pine nuts' earthy flavor. And for those who prefer a hint of citrus, the Lemon Pine Nut Cookies provide a refreshing twist, with the zest of lemons adding a delightful brightness to the overall taste. Each recipe is meticulously crafted to ensure that the cookies retain their traditional charm while catering to a range of preferences. So, don your apron, gather your ingredients, and embark on a culinary adventure that will transport you to the heart of Tuscany, one bite at a time.

Here are our top 9 tried and tested recipes!

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

This outstanding recipe is different from the other Pignoli submissions on Zaar. It's originally from the King Arthur Flour company and you can buy the ingredients to make them on their web site www.kingarthurflour.com. (I don't work there but I'm a fan of their products.)

Provided by FLKeysJen

Categories     Dessert

Time 39m

Yield 26 cookies, 26 serving(s)

Number Of Ingredients 8

1 cup almond paste or 1 cup marzipan
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract or 2 -3 drops bitter almond oil
2 -3 drops lemon extract
1/2 cup flour, preferably almond flour
1 large egg white
1 1/2 cups pine nuts

Steps:

  • Preheat the oven to 325 degrees.
  • Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
  • Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
  • Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
  • Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.

PIGNOLI COOKIES (ITALIAN PINE NUT COOKIES)



Pignoli Cookies (Italian Pine Nut Cookies) image

These are a traditional Italian Christmas cookie, that are chewy, almondy and delicious! We always have a bunch of these cookies on hand around the holidays in my family. **Please note, that the dough will be very sticky and a lil bit of a pain to work with, but they end up being so worth the effort. Adding flour to this dough changes the texture of them somewhat, so I never add it, but that's a personal choice :) These cookies end result are just like I had them as a little girl, and are my absolute favorite!

Provided by Midwest Maven

Categories     Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 5

1 lb canned almond paste
1 1/2 cups sugar
3 large egg whites
2 cups pine nuts
1 cup powdered sugar (just a guess, for dusting)

Steps:

  • Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
  • Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
  • Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
  • Beat in the egg whites, one at a time and continue beating until the dough is smooth.
  • Spread the pine nuts out on a plate.
  • Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
  • Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
  • Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
  • Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!

Nutrition Facts : Calories 154.9, Fat 8.6, SaturatedFat 0.7, Sodium 5.9, Carbohydrate 18.7, Fiber 0.9, Sugar 16.4, Protein 2.5

PINE-NUT COOKIES WITH ROSEMARY



Pine-Nut Cookies with Rosemary image

Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 1/2 dozen

Number Of Ingredients 12

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
  • Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
  • Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

My Italian grandmother's favorite.

Provided by Nettie Picetti-Grosjean

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 24

Number Of Ingredients 8

1 cup pine nuts
1 cup white sugar
11 tablespoons unsalted butter, at room temperature
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder, or as needed
4 cups crushed corn flakes
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  • Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
  • Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 23.6 g, Cholesterol 37.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 64 mg, Sugar 9.4 g

CORNMEAL PINE NUT COOKIES



Cornmeal Pine Nut Cookies image

Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 40m

Yield 3 dozen

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), cut in small chunks
1/2 cup/100 grams granulated sugar
1 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 whole egg
2 egg yolks
1 1/2 cups/190 grams all-purpose flour
1/2 cup/75 grams fine cornmeal
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup/45 grams pine nuts, plus a handful reserved for garnish
Powdered sugar, for garnish

Steps:

  • Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.
  • In a medium bowl, stir together flour, cornmeal, baking powder and salt.
  • Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)
  • Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.
  • Heat oven to 325 degrees. Slice cold dough into 1/2-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.

TOASTED PINE NUT COOKIES



Toasted Pine Nut Cookies image

These pine nut butter cookies gain a new dimension simply by toasting the pignoli.

Provided by Suzanne Hamlin

Categories     quick, dessert

Time 30m

Yield 24 cookies

Number Of Ingredients 7

1/2 cup pine nuts (pignoli)
1 stick (4 ounces) unsalted butter, softened
2 tablespoons honey
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons dark rum, brandy or whiskey
1 cup sifted all-purpose flour

Steps:

  • Spread pine nuts in a wide frying pan and toast, shaking frequently, over moderate heat. As soon as they are golden brown -- less than 2 minutes -- pour them onto a plate to cool, then put them in the refrigerator or freezer to chill.
  • With two oven racks, divide the oven into thirds. Preheat oven to 375 degrees. Line two cookie sheets with baking parchment.
  • In the bowl of an electric mixer, cream together the butter, honey, sugar, salt and liquor. On low speed, beat in the flour; then, working quickly, the chilled pine nuts.
  • Using two teaspoons, make 24 equal pieces, picking up a bit of dough with one spoon and pushing it off onto the lined tray with the other. Chill in the freezer for about 5 minutes, then roll the mounds into balls with your hands, flattening them slightly. Place 1-inch apart on the sheets.
  • To decorate and flatten more, dip a fork into cold water and use the back of the tines to press the cookies (in one direction only) until they are about 1/2 inch thick. Wet the fork for each cookie.
  • Bake on the upper and lower levels of the oven, reversing the sheets top to bottom and front to back once during baking. Bake for 12 to 15 minutes, until cookies are lightly colored and crisp. Transfer to racks, and let cool completely. Store in an airtight tin.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 3 grams, TransFat 0 grams

ANISE PINE-NUT COOKIES



Anise Pine-Nut Cookies image

Categories     Cookies     Dessert     Bake     Pine Nut     Winter     Anise     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 55 cookies

Number Of Ingredients 10

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
1/3 cup confectioners' sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon double-acting baking powder
1/2 teaspoon aniseed
3/4 cup pine nuts, toasted lightly and cooled

Steps:

  • In a bowl with an electric mixer cream together the butter, the shortening, and the sugars until mixture is light and fluffy and beat in the vanilla. In another bowl whisk together the flour, the salt, and the baking powder and add the flour mixture to the butter mixture. In a food processor or blender grind fine the aniseed and 1/2 cup of the pine nuts, add the mixture to the dough, and blend the dough well.
  • Drop teaspoons of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325°F. oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 minutes, or until they are golden. Let the cookies cool on the baking sheets for 2 minutes, transfer them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cool completely. The cookies keep in an airtight container for 4 days.

PINE NUT COOKIES



Pine Nut Cookies image

Categories     Cookies     Bake     Almond     Pine Nut     Winter     Bon Appétit

Yield Makes about 28

Number Of Ingredients 10

1 1/2 cups pine nuts (about 7 ounces)
1 cup sugar
1/4 cup (packed) almond paste,* crumbled
1 1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3 large egg whites
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar (for dusting)

Steps:

  • Preheat oven to 350°F. Butter 2 large baking sheets. Using on/off turns, blend 3/4 cup pine nuts and next 4 ingredients in processor until crumbly mixture forms. Transfer mixture to large bowl; add egg whites. Using electric mixer, beat until mixture is smooth. Whisk flour, baking powder, and salt in small bowl to blend. Add to pine nut mixture; beat until smooth (dough will be soft and sticky).
  • Place remaining 3/4 cup pine nuts in shallow bowl. Spoon generous tablespoonful dough into pine nuts in shallow bowl, coating 1 side of dough with pine nuts. Using floured fingertips, transfer dough to prepared baking sheet, pine nut side up. Smooth edges of dough to form even round. Repeat with remaining dough, flouring fingertips as needed to prevent sticking and spacing cookies 2 inches apart on prepared baking sheets.
  • Bake cookies 1 baking sheet at a time until golden, about 20 minutes. Cool completely. Dust with powdered sugar, transfer to plate, and serve. (Cookies can be made 1 day ahead. Store in airtight container at room temperature.)
  • *Almond paste is available at specialty foods stores and in the baking-products section of most supermarkets.

POMEGRANATE MOLASSES AND PINE NUT COOKIES



Pomegranate Molasses and Pine Nut Cookies image

Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for-the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."

Provided by DrGaellon

Categories     Dessert

Time 20m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup pomegranate molasses
1 teaspoon pure vanilla extract
1/2 cup toasted pine nuts

Steps:

  • Preheat oven to 375°F.
  • Sift together flour, baking soda and salt. Set aside.
  • In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
  • Add the dry mixture by thirds, beating on medium speed, until just barely combined.
  • Fold in the pine nuts by hand with a rubber spatula.
  • Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.

Tips:

  • Use fresh pine nuts. Stale pine nuts will have a bitter taste and ruin the cookies.
  • Toast the pine nuts before using them. This will bring out their flavor and make them more fragrant.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just golden brown. Overbaking will make them dry and crumbly.

Conclusion:

Pine nut cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their delicate flavor and beautiful appearance, they are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie to bake, give these pine nut cookies a try. You won't be disappointed!

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