A Recipe: Pignoli

Yup. Another almond flavored treat. I'm telling you, they are the best. What's even better is these cookies are gluten-free! Hooray! Nonna made a MASSIVE batch of these cookies (as well as the Venetians) as the gifts for my wedding. Every place setting had a little box with her cookies. Everyone went home with a piece of Nonna and some of our families favorite treats. 

These cookies are much easier to make than Venetians and don't take as long. However, the results can vary based on the brand of ground almonds that you use. I recommend using a superfine almond flour. The finer grind of the almonds helps replicate regular flour and keeps the cookies fluffy. 


  • 16 oz ground almonds
  • 1 1/2 cup sugar
  • 5 egg whites
  • 4 tbs almond extract
  • 8 oz pine nuts

Preheat oven to 350 degrees. 

Mix together almond meal and sugar. Beat together egg whites and almond extract until soft peaks forms. 

Gradually fold egg whites into the ground almond mix. Cover a pan with parchment paper. 
By the tsp full, drop cookies into the pan. Top with pine nuts. 

Bake for 20 minutes or until golden.