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 so magical about the texture and nutty flavor in these buttery little bites. The Pine Nut Almond Paste Cookies Recipe brings together creamy almond paste and crunchy pine nuts for a treat that's as elegant as it is simple. Let me show you why these cookies often become a staple in my kitchen.

The image shows several round cookies covered fully with whole pine nuts, giving the cookies a textured look with a mix of light beige and golden-brown tones from the baking. The cookies have a slightly raised and soft appearance, and they are laid out closely together on a white marbled surface. The pine nuts are evenly spread and cover the entire top and sides of each cookie, creating a bumpy and crunchy outer layer. 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 my fair share of cookies, but these Pine Nut Almond Paste Cookies feel special every time. They’re subtly sweet, wonderfully chewy, and that toasty pine nut crust? Seriously next level. Sharing this recipe feels like handing you a secret that always impresses guests and satisfies any sweet tooth.

Simple ingredients: You probably already have most of these in your pantry, making it easy to whip up on a whim.
Unique texture: The combination of smooth almond paste with crunchy pine nuts gives a delightful bite you won’t forget.
Minimal fuss: No need to chill the dough for hours or roll out sheets — just mix, shape, and bake.
Elegant presentation: They look rustic yet refined, perfect for gifting or fancy afternoon tea.

A white plate with lace-like edges holds a stack of round cookies covered with pine nuts, giving them a bumpy texture and a light golden brown color. The cookies are piled in a slightly uneven way, showing their crisp, cracked tops. The plate sits on a folded red cloth with a small fringe on one side, placed on a white marbled surface. Some pine nuts are scattered around the plate along with a glass jar tipped over, spilling more pine nuts near the bottom left corner. Two similar cookies lie next to the plate on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The heart of this recipe is almond paste — it’s creamy, nutty, and packs more flavor than regular almond flour. The pine nuts add crunch and a toasty aroma, while the egg white binds everything together for tender cookies that hold their shape.

Flat lay of a small pile of broken almond paste chunks, a small white bowl filled with granulated sugar, a single large whole egg with a clean shell, a small white bowl containing kosher salt, and a small white bowl filled with fresh pine nuts, all arranged symmetrically on a simple white ceramic surface, placed 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: Choose good-quality almond paste, not marzipan, for the best texture and an authentic nutty flavor.
Granulated sugar: Just enough to sweeten without overpowering the almonds.
Egg white: It lightly binds the dough, keeping it tender and chewy.
Kosher salt: A pinch to enhance the natural sweetness and balance flavors.
Pine nuts: Coating the cookies with these adds a rich crunch and a gorgeous golden finish when baked.

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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

One thing I love about this Pine Nut Almond Paste Cookies Recipe is how easy it is to tweak depending on what you have on hand or your mood. I’ve played around with adding lemon zest or a splash of vanilla to brighten the flavor, and it really elevates the cookies in a subtle way.

Variation: I like to add a teaspoon of orange zest for a lovely citrus twist that pairs beautifully with the pine nuts.
Nut substitutions: While pine nuts are classic here, you could experiment with finely chopped pistachios or hazelnuts for a different crunch.
Sweetener swaps: If you prefer a more caramelized flavor, try using brown sugar instead of granulated sugar — it adds a cozy depth.
Gluten-free friendly: This recipe is naturally free of flour, making it a great option for gluten-free baking.

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

Step 1: Preheat and Prep Your Baking Station

I always like to get my oven heating to 350°F right at the start and line a baking sheet with parchment paper. This way, when your dough is ready, everything flows smoothly without delay — the key to perfect cookies! You want the rack in the center so they bake evenly.

Step 2: Blend the Almond Paste Mixture

Break or slice your almond paste into small chunks and toss them into a food processor along with sugar, egg white, and salt. Pulse for about a minute until you get a thick, smooth paste. Don't forget to scrape the sides a couple of times so all the chunks get fully incorporated — lumps can sneak in and throw off the texture.

Step 3: Shape and Chill If Needed

Scoop about a rounded tablespoon of dough—12 mounds in total—and roll them into balls. If the dough feels sticky (and mine usually does), wrap it and chill for 10-15 minutes. It firms up nicely and makes rolling so much easier.

Step 4: Roll in Pine Nuts

Pour your pine nuts into a shallow bowl and roll each dough ball around until it’s fully coated. Press gently to help the nuts stick well. This step does make the cookies look and taste like a treat, so don’t skip it!

Step 5: Bake to Golden Perfection

Place your cookie balls on the prepared sheet, spaced about 2 inches apart, and bake for 18 minutes. You want the edges and pine nuts to turn a lovely golden color. These cookies are delicate when warm, so resist the urge to move them right out of the oven.

Step 6: Cool and Enjoy

Let the cookies cool completely on the baking sheet. This final rest allows them to set up perfectly and reduces breakage — believe me, I learned this the hard way after dropping half of one before it was ready!

Top Tip

After baking Pine Nut Almond Paste Cookies a dozen times, a few tricks have really helped me nail consistent results that hold together beautifully.

Chill Sticky Dough: When your dough feels too soft or sticky to handle, pop it in the fridge for 10 minutes — it firms up and makes rolling a breeze.
Even Pine Nut Coating: Roll dough balls gently but firmly in pine nuts to make sure they adhere well, preventing bald spots after baking.
Use Parchment Paper: This not only prevents sticking but makes clean-up quick and helps cookies keep their shape without spreading too much.
Cool on Pan: Cool your cookies completely before moving them — they're quite fragile when warm and need a moment to set.

How to Serve Pine Nut Almond Paste Cookies Recipe

Garnishes

I usually keep garnishes simple because the pine nuts shine on their own, but sometimes I sprinkle a tiny pinch of flaky sea salt right after baking to enhance their flavor. For a festive touch, a light dusting of powdered sugar looks beautiful.

Side Dishes

These cookies pair wonderfully with robust cups of coffee or lightly brewed tea. If you’re hosting, offering a small cheese platter alongside balances the sweetness perfectly — I love how the nuts tie things together.

Creative Ways to Present

For holiday gatherings, I arrange the cookies on a slate board with sprigs of rosemary or fresh mint. Tying a stack with a rustic twine ribbon makes them irresistibly giftable. I’ve even nestled some cookies in cupcake liners for neat single servings during parties.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature, and they’ll keep their texture and flavor for up to a week. I like to layer parchment between batches to prevent them from sticking together or breaking.

Freezing

I’ve frozen unbaked dough balls individually on a baking sheet, then transferred them to a freezer bag. When you’re ready, just thaw and bake fresh. This way you have a quick batch ready anytime!

Reheating

Leftover cookies are great after a gentle warm-up in the oven at 300°F for about 5 minutes. It revives that fresh-baked aroma and softens the pine nuts just a touch without over-baking.

Frequently Asked Questions:

Can I use marzipan instead of almond paste in this recipe?

Marzipan is sweeter and has a different texture, which affects the cookie’s consistency and flavor. I recommend sticking with almond paste for authentic texture and balance.

What if I don’t have a food processor?

No worries! You can use a stand mixer with the paddle attachment or even mix by hand. It may take a bit longer to break down the almond paste, but the results can still be wonderful.

How do I prevent the dough from sticking to my hands?

Keeping your hands slightly oily or chilling the dough for 10-15 minutes can help. Also, rolling the dough balls directly in pine nuts provides a protective coating that reduces stickiness.

Are these cookies gluten-free?

Yes! This Pine Nut Almond Paste Cookies Recipe contains no flour, making it naturally gluten-free and a great treat for those with gluten sensitivities.

Final Thoughts

These Pine Nut Almond Paste Cookies have become a favorite little ritual in my kitchen — not just because they’re delicious, but because they’re a reminder that great flavor doesn’t have to be complicated. I hope you enjoy making (and eating!) them as much as I do. Trust me, once your oven timer dings and you take that first bite, you’ll be hooked.