Making Italian Biscotti ai Pinoli: Surprisingly Easy & Delicious!

Pinoli cookies are the ones I gravitate towards when we're in Italy—chewy, nutty, not too sweet, and just indulgent enough to feel special. These treats are topped with pinoli, or pine nuts, which come from the cones of Mediterranean stone pines and have a delicate, buttery flavor that pairs perfectly with the almond-based dough.

Despite my love for them, I had never thought of making them myself until recently. I always assumed they would be too time-consuming or complicated, but it turns out they’re surprisingly straightforward—with just a handful of ingredients and a few basic tools, they come together beautifully.

Every Christmas, my family makes pizzelle, those delicate waffle cookies with hints of anise or vanilla. It’s a tradition we love, but this year, we’re adding pinoli cookies to the mix!

Pinoli are golden and crispy on the outside with a chewy almond-flavored center.

Why Pinoli Cookies Are a Breeze

Unlike pizzelle, which involve a dedicated iron and a bit of finesse, pinoli cookies require nothing more than a handful of ingredients, a food processor. They’re naturally gluten-free if you use a 1:1 gluten-free flour blend, making them a fantastic dessert for everyone to enjoy. Plus, the dough comes together in minutes!

For this batch, we used pine nuts from Antica Bottega di Prospero, which has been in Lucca since 1790! These pine nuts were noticeably fresh—soft and chewy, a delightful departure from the crunchy ones we sometimes find in the U.S. While you can find great pine nuts at Trader Joe’s or Costco, there’s something special about knowing ours came from one of our favorite tiny shops in Lucca. Pine nuts can be pricey because they’re incredibly labor-intensive to harvest and process, with trees taking decades to mature and only producing small quantities.

Making pinoli cookies gluten-free is incredibly simple since the recipe uses such a small amount of flour. You can easily swap out regular flour for a 1:1 gluten-free flour blend without compromising the taste or texture. The almond paste and pine nuts are the real stars of the show, so the flour’s role is minimal—just enough to hold everything together. Whether you're baking for someone with dietary restrictions or just want to try a gluten-free version, these cookies turn out just as chewy, nutty, and delicious!

Another great thing about Pignoli is that you make them in a food processor, which cuts down on preparation time.

The Recipe

Here’s all you need to make 2 dozen cookies:

14 oz. Almond Paste: We've used Trader Joe's and Odensa
3/4 Cup Granulated Sugar: Most recipes call for more, so you can adjust to your liking, but I prefer a less sweet cookie.
Whites from 2 Large Eggs (room temperature)
1 T. Almond Pure Extract: The good stuff—don’t cut corners here!
2/3 Cup All-Purpose Flour (or a Gluten-Free 1:1 Flour):
3 Cups Pine Nuts: The star ingredient.

Making Pinoli Cookies: Step by Step

Preheat oven - 325 degrees.
Froth the Egg Whites - Using a whisk or hand mixer with whisk attachment, froth your egg whites until light and airy, but not too dry. This step is key since there’s no baking powder or soda to lift the cookies.
Make the Dough - Combine the almond paste and sugar in the food processor until it forms a sandy ball. Then add the frothy egg whites, almond extract, and a little flour until sticky and smooth. Precision is everything here—if the dough feels too wet, sprinkle in a bit more flour.
Portion the Dough - A cookie scoop is a lifesaver for sticky dough. Use a tablespoon-sized scoop to keep portions consistent.
Roll in Pine Nuts - Roll each dough ball in pine nuts until coated on all sides.
Bake - Bake until the edges are just golden. The secret to keeping them chewy is taking them out when they look slightly undercooked. Cooking times may vary, 14-18 minutes (mine took, @14 minutes in a convection oven).

Why They’re Worth It

The result? A chewy, nutty cookie that’s as beautiful as it is delicious. The almond paste adds a rich, fragrant flavor, while the pine nuts bring a delightful crunch and depth. They’re perfect with espresso or as a homemade gift.

While in Lucca, you can find the freshest pinoli we've ever tasted at the Antica Bottega di Prospero, located on San Michele Piazza.

Tips for the Perfect Pinoli Cookie

Frothing the eggs is Key: Don’t skip this step! It makes the cookies light and airy.
Shop for Quality: Pine nuts are pricey, but fresh ones are worth every penny.
Gluten Free: If you're making the gluten free version, you will likely need a little bit more flour to get the right consistency.
Don’t Overbake: Pull the cookies out when they look slightly soft—they’ll set as they cool.
Storage: You can store baked cookies in an airtight container at room temperature for up to a week, keeping them fresh and ready for a treat anytime.
Take a Chill: If you’re planning ahead, the dough (or prepared cookie dough balls) can also be chilled before baking to make it easier to handle (though it’s not necessary). Better yet, you can freeze either the prepared dough or fully baked cookies.

Pure almond extract provides a deep almond flavor. During the holidays, Trader Joe's carries almond paste.

For a gluten free recipe, you can use this 1 to 1 flour. Odense almond paste is available throughout the year in most markets.

Pine nuts can get pricey, but you can find them at Costco and Trader Joe's in larger quantities at more reasonable prices.

Whether you’re making these for a special occasion or a little treat, pinoli cookies are a must-try. They’re deceptively easy and impressive. Enjoy!