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lemon olive oil pignoli cookies on a blue plate

Lemon Olive Oil Pignoli Cookies

Ryan Alvarez and Adam Merrin
Buckle your seat belts and prepare for takeoff! The next stop on our cookie caravan is Italy. A pignoli cookie is a popular southern Italian treat known for its exceptional chewiness and delicate almond flavor. With our sunny Southern California version, we add a hint of lemon zest and a splash of extra-virgin olive oil for a bright and citrusy take on this Sicilian classic. Topped with golden pine nuts and a light dusting of powdered sugar, these soft and airy cookies are simple to make. So what are you waiting for? Stop reading and start baking! Buon appetito!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 24 cookies
Calories 330 kcal

Equipment

  • food processor
  • Baking Sheets

Ingredients
 
 

  • 11/2 cups almond paste (see note)
  • 1 cup granulated sugar
  • 1 cup powdered sugar, plus more for dusting
  • 2 TBSP grated lemon zest from about 4 lemons
  • 1/2 tsp salt
  • 2 TBSP extra-virgin olive oil
  • 2 large egg whites at room temperature
  • 3/4 cup pine nuts

Instructions
 

Make the Dough:

  • Using your hands, break up the almond paste into a food processor, then add the granulated sugar, powdered sugar, lemon zest, and salt. Pulse until combined and no lumps remain. Add the olive oil and egg whites and process until smooth and evenly blended. Transfer the dough to a medium bowl.

Bake the Cookies:

  • Preheat the oven to 325°F (163°C) and line one or more baking sheets with parchment paper.
  • Scoop about 2 TBSP dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches of space between each one and placing approximately 12 dough balls per sheet. Gently press the pine nuts onto the surface of each mound of dough, using 1 to 1 1⁄2 tsp pine nuts per cookie.
  • Bake for 15 to 20 minutes, until the edges are lightly golden and the centers no longer appear wet. If baking two pans at once, swap the positions of the pans halfway through to ensure the cookies bake evenly.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Lightly dust the cookies with powdered sugar, and enjoy!

Notes

Almond paste is sold in the baking aisle of many grocery stores and online. Do not use marzipan, which has a higher sugar content than almond paste.

Nutrition

Serving: 2cookiesCalories: 330kcalCarbohydrates: 39gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 58mgPotassium: 193mgFiber: 3gSugar: 32gVitamin A: 1IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
Keyword Husbands That Cook, Lemon Cookies, Lemon Olive Oil Pignoli, Olive Oil Cookies, Pignoli Cookies
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