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Recipes // Desserts // Pignoli Italian Almond & Pine Nut Cookies

Pignoli Italian Almond & Pine Nut Cookies

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By Mee Tracy McCormick

Naturally gluten & dairy free

Makes 30 small cookies

4 ingredients

Ingredients:

  • 2 cans of almond paste or 2 7-ounce tubes of almond paste OR 1 ¾ cup of homemade almond paste
  • ½ cup of coconut sugar
  • 2 large egg whites
  • 1 cup of pine nut

Directions:

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. First crumble almond paste into the bowl of a food processor or stand up mixer, processing until the paste is finely crumbled.
  4. Sprinkle in your coconut sugar while the processor or mixer is running.
  5. Once the sugar is blended in, add the egg whites.
  6. Continue to mix for a few more seconds until a smooth dough is formed.
  7. Form the dough into 1 ½ tablespoon sized balls by rolling them in between your palms. (if the dough is too wet just use a spoon and place them on the cookie sheet).
  8. Place your balls of dough onto your cookie sheet and top with pine nuts.
  9. Bake until lightly golden and springy to touch, about 13 to 15 minutes depending on how hot your oven cooks.
  10. If you like them crunchy bake a little bit longer – but this recipe is made for them to be chewy in the middle.
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