Gluten-free Pignoli Cookies

Authoradmin

ShareTweetSaveShare

Yields1 Serving

Pignoli Cookies A classic Italian cookie. TIME 30 minutes to assemble 1 hour to chill 14 - 16 minutes to bake YIELD 30 cookies INGREDIENTS 1-7 oz box Odense Almond Paste, grated 1/2 cup granulated sugar 1/2 cup powdered sugar, firmly packed 2 large size egg whites, no larger 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour Pinch salt 1 cup (5 oz) pine nuts

1

DIRECTIONS
Step 1
Combine grated Almond Paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
Step 2
Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste. Scrape sides of bowl occasionally.
Step 3
Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
Step 4
Preheat oven to 325°F. Line a cookie sheet with parchment paper.
Step 5
Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter no-nuts side down onto cookie sheet.
Step 6
Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, peel gently from parchment. Store cookies in airtight containers between wax paper.
TOOLS & EQUIPMENT
Parchment paper

Category

Ingredients

Pignoli Cookies A classic Italian cookie. TIME 30 minutes to assemble 1 hour to chill 14 - 16 minutes to bake YIELD 30 cookies INGREDIENTS 1-7 oz box Odense Almond Paste, grated 1/2 cup granulated sugar 1/2 cup powdered sugar, firmly packed 2 large size egg whites, no larger 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour Pinch salt 1 cup (5 oz) pine nuts

Directions

1

DIRECTIONS
Step 1
Combine grated Almond Paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
Step 2
Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste. Scrape sides of bowl occasionally.
Step 3
Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
Step 4
Preheat oven to 325°F. Line a cookie sheet with parchment paper.
Step 5
Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter no-nuts side down onto cookie sheet.
Step 6
Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, peel gently from parchment. Store cookies in airtight containers between wax paper.
TOOLS & EQUIPMENT
Parchment paper

Gluten-free Pignoli Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Call Now
%d bloggers like this: