December 19, 2023

Philip Haddad’s Pine Nut Cookies (Pignoli Amaretti)

Recipe: Philip Haddad

“These squares are the perfect sweet treat to add to your cookie exchange! And they truly are so easy — all of that butter tart goodness without the fuss of making pastry or forming tarts.”


  • 340 g almond paste, broken into pebble-sized pieces
  • ¾ cup sugar
  • ½ cup confectioners’ sugar
  • 2 egg whites
  • 2 cups pine nuts


Yield: Makes 24 Cookies

Make Dough

  1. Preheat oven to 350°F. In electric mixer, combine almond paste, sugar, confectioners’ sugar and egg whites on low, until blended. Mix for 2 minutes on medium to make sticky dough. Alternatively, place almond paste, sugar and confectioners’ sugar in bowl of food processor. Process to combine, add egg whites and process until sticky dough forms.
  2. Roll dough into 1″ balls. Roll balls in pine nuts to coat. Place cookies on parchment-lined baking sheet, spacing 2″ apart. Using fingers, slightly flatten tops of cookies.

Bake Cookies

  1. Bake for 15 to 20 minutes, or until golden brown. Remove baking sheets from oven. Let cookies cool on parchment for easiest removal.
  2. When cookies are completely cool, loosen with spatula and store in airtight container.

Angus Fergusson


This recipe is courtesy of Philip Haddad, who owns Emmer, a Toronto bakery.


Food styling by Ashley Denton