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Pignoli Amaretti Cookies

  • Total Time: 33 minutes
  • Yield: 20 1x


  • 15 ounces almond paste, broken into bits
  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup pine nuts


  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a mixing bowl (for a stand or handheld mixer), add the almond paste. Beat for 3 minutes to soften and break up a bit, then add the powdered sugar and mix until crumbly.
  3. Add the honey, cinnamon, salt, and egg whites to the almond mixture. Beat for 5 minutes more on medium speed until the dough is thick and evenly combined. Scrape down the sides of the bowl if you need to.
  4. Transfer the cookie dough to a pastry bag or Ziploc bag - snip the corner of one edge of the bag if that's the method you're using. Pipe the dough into 2-inch or so rounds on the baking sheets, then press as many pine nuts into the cookies as you can.
  5. Bake the cookies for 12-14 minutes until lightly browned at the edges. Let cool on the baking sheets for 5 minutes, then remove to plates or racks to cool fully.
  6. Enjoy!


  • The almond paste I found was in 8 ounces bricks and I used two - 16 ounces total. The cookies still turned out great! There are cans that measure 15 ounces, but I couldn't find that measurement.
  • Prep Time: 20
  • Cook Time: 13


  • Serving Size: 8