Vegan pignoli cookies are a delectable Italian cookie that are buttery, soft and chewy. They have the lush flavors of nutty pine nuts, a mellow hint of almond paste and the feeling of a comforting and familiar hug packed into every bite.
These cookies are typically a favorite around the holiday season but don’t let that stop you from baking them in the Spring or Summer – They’re delicious enough for year-round consumption.
How To Make Vegan Pignoli Cookies
Pignoli cookies are usually made with egg whites to achieve a fluffy texture. This recipe replicates the chewy and light texture using baking powder to give some lift to the cookie batter.
In a large bowl, beat together the almond paste, vegan butter, sugar and vanilla extract with a hand blender/stand mixer until the almond paste breaks down and the mixture looks creamy and smooth. Next, sift in the all-purpose flour and baking powder and mix with a spatula until the dough starts to form. Lightly flour a clean cutting board and place the dough on top. Next, taking about 3/4 tablespoon of dough in your hands, roll it into a smooth ball. The dough will be very moist and a little soft, so take your time when handling the dough. If the dough is breaking into pieces, heat it up in your palms, until it’s soft enough to roll. This batch will make around 24 cookies and will fit neatly onto one baking tray.
The dough will expand when cooking, so make sure the cookies are evenly spaced apart.
Rolling The Cookies In Pine Nuts
To start adding the pine nuts to the cookies, pour the nuts into a shallow tray. Taking the formed dough balls, gently press one side into the pine nuts, slightly flattening the cookie.
Place the cookies on a baking tray lined with parchment paper or a silicone mat. Position the cookies with the pine nuts facing up. The pine nuts might not stick immediately, so press them down once they are on the baking tray. Continue to form all the cookies and place them around 1 inch apart – these cookies are going to expand!
When all the cookies are prepared, place the baking tray in an oven set to 325°F and bake for 17 minutes. As soon as the cookies come out of the oven, lift the silicone mat/parchment paper off the hot tray so that they stop cooking. Let cool and then enjoy perfectly chewy, soft and buttery pignoli cookies.
These pignoli cookies are the right amount of chewiness and buttery texture of a classic pignoli cookie. You can always prepare the batter ahead and store in the freezer for later use. If you make this recipe, please subscribe to my newsletter, leave a rating below and tag @PlantBasedProvisions on Instagram!
For more delicious desserts, try these recipes:
- Buttery Caramel Cheesecake
- Refreshing Lemon Meringue Pies
- Elegant Cherry Bakewell Tarts
- Rich Chocolate Ganache Cake
- Decadent Fudge & Fruit Bars
Vegan Pignoli Cookies
Vegan pignoli cookies are chewy, soft, buttery and fluffy. This recipe brings together the lush flavors of almond paste with nutty pine nuts.
- The dough will expand when cooking, so make sure the cookies are evenly spaced apart.
Ingredients
- 8 oz. Almond Paste
- 1/2 Cup + 1/8 Vegan Butter (I Recommend Earth Balance)
- 2/3 Cups Granulated Raw Sugar Cane
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Baking Powder
- 1 Cup + 1/4 Cup All-Purpose Flour
- 1/2 Cup Pine Nuts
Directions
- In a large bowl, beat together the almond paste, vegan butter, sugar and vanilla extract with a hand blender/stand mixer until the almond paste breaks down and the mixture looks creamy and smooth.
- Next, sift in the all-purpose flour and baking powder and mix with a spatula until the dough starts to form. Lightly flour a clean cutting board and place the dough on top.
- Next, taking about 3/4 tablespoon of dough in your hands, roll it into a smooth ball. The dough will be very moist and a little soft, so take your time when handling the dough. If the dough is breaking into pieces, heat it up in your palms, until it’s soft enough to roll. This batch will make around 24 cookies and will fit neatly onto one baking tray.
- Pour the pine nuts into a shallow tray.
- Take the formed dough balls and gently press one side into the pine nuts, slightly flattening the cookie.
- Place the cookies on a baking tray lined with parchment paper or a silicone mat. Position the cookies with the pine nuts facing up. The pine nuts might not stick immediately, so press them down once they are on the baking tray. Continue to form all the cookies and place them around 1 inch apart – these cookies are going to expand!
- When all the cookies are prepared, place the baking tray in an oven set to 325°F and bake for 17 minutes. As soon as the cookies come out of the oven, lift the silicone mat/parchment paper off the hot tray so that they stop cooking. Let cool and then enjoy perfectly chewy, soft and buttery pignoli cookies.
Nutrition
Per Serving (1 Cookie): 158 calories; 7 g fat; 15 g carbohydrates; 1.8 g protein; 8.6 mg sugar; 32 mg sodium.Did You Make This Recipe?
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