Italian Pignoli Cookies Cookie Mix Recipe

Bring the irresistible taste of Italy into your kitchen with these classic Pignoli cookies! These delightful almond cookies, rolled in crunchy pine nuts, are incredibly easy to make with our simple recipe. Perfect for holiday baking or any special occasion, these melt-in-your-mouth cookies are sure to become a family favorite. Get ready for a taste of the sun-drenched Italian countryside!

Prep Time 20 mins
Cook Time 22 mins
Calories 113.5 kcal
Protein 3g
Rating 5.0 (4 Reviews)
Italian Pignoli Cookies Cookie Mix 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Italian Pignoli Cookies Cookie Mix

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How to Make Italian Pignoli Cookies Cookie Mix

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
  3. Beat in 1 large egg, then stir in 1 teaspoon of almond extract.
  4. Gradually add 2 ¼ cups of Betty Crocker Italian Pignoli Cookie Mix, mixing until a soft dough forms.
  5. Stir in ¼ cup almond paste until well combined.
  6. Roll the dough into 1 ¼-inch balls.
  7. Roll each ball in ½ cup pine nuts, pressing gently to adhere.
  8. Place the cookies 2 inches apart on the prepared baking sheets.
  9. Bake for 13-17 minutes, or until the edges are light golden brown.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once completely cool, dust with powdered sugar before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

21g

Fat

10g

Carbs

2g