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Gluten-Free Italian Pignoli Cookies
Gluten-Free Italian Pignoli Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Gluten-free Italian holiday cookies with almond paste, topped with pine nuts for a chewy, crispy delight.
Ingredients:
  • 0.75 cup pine nuts
  • 1 (7 ounce) package almond paste
  • 0.5 cup cane sugar
  • 0.5 cup confectioners' sugar, plus more for dusting
  • 2 large egg whites
  • 3 tablespoons gluten-free all-purpose baking flour
Instructions:
  • Preheat oven to 350 degrees F (175 degrees C) with racks in the center and lower positions. Line 2 baking sheets with parchment paper and place pine nuts in a bowl.
  • In a stand mixer with the paddle attachment, blend almond paste, cane sugar, and confectioners' sugar until crumbly on medium speed. Mix in egg whites and vanilla until a smooth paste forms, about 3 to 4 minutes. Add flour and salt, beating until combined; the dough will be very tacky.
  • Using a tablespoon, scoop the dough and gently drop it into the pine nuts with damp hands to coat one side. Place it on the baking sheet with the nuts facing up. Repeat this process to make the rest of the cookies.
  • Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Allow cookies to cool on the baking sheet briefly, then transfer to a wire rack to cool completely, about 15 minutes.
  • Sprinkle cooled cookies with a dusting of confectioners' sugar.

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