5 from 4 votes

Almond paste cookies with pine nuts

Course Cookies, Gluten free
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 pastries
Author Giulia


  • 160 g 5,6 oz / 1 cup + 1 ½ tablespoons of blanched almonds
  • 160 g of, 6,6 oz / 1 1/3 cups unsifted powdered sugar
  • 1 whole egg, egg white and yolk separated
  • 1 teaspoon of runny honey
  • 100 g 3,53 / ¾ cup of pine nuts


  • Blend the almonds until you get a fine flour.
  • Mix the almond flour with powdered sugar, honey and egg white and knead on a marble or wooden surface until you get a thick and homogeneous dough. Cover it with plastic wrap and put it in the fridge for a few hours or until the next day.
  • Remove the dough from the fridge and heat the oven to 190°C (gas mark 5, 375°F).
  • With the help of a spoon and wet hands, form small balls of almond paste, big as a walnut.
  • Dip them in a beaten egg yolk, then cover them with pine nuts, pressing well with your hands to make them stick to the surface.
  • Put the almond pastries in small paper cups and lay them on a baking sheet.
  • Bake the pastries for about 15 minutes, until they are lightly golden.
  • When you remove them from the oven they will still be soft: if they have lost their shape carefully hold them in your hands and press them gently to give them back their nice round shape, then let them cool completely.
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