Pignoli Cookies

Level of Difficulty: Medium
Serves: 48

Pignoli Cookies are an Italian favorite and naturally Gluten Free!!! I discovered these delectable goodies at a Bakery in New York City.  After experiencing these cookies, the quest was on to find a recipe!!

Pignoli Cookies

This is best recipe I have found and they are almost as good as the ones from the Bakery.

Makes ~48 cookies where where each one has approximately:

74 Calories, 7g Carbs, 5g Fat, 2g Protein

Pignoli Cookies

3 cups	Almond Paste
1 1/2 cups	Icing Sugar
1/2 t	Salt
2	Large Egg Whites
2 T	Honey
1 1/2 cups	Pine Nuts (Toasted)

Directions

1. Pre-heat oven to 350F.

2. If needed, toast the pine nuts.  I do this by swirling the nuts in a pre-heated cast iron pan (over high heat), till the nuts start to let out oil and look golden brown. 

3. Set nuts aside.  

4. Put the the Almond Paste in large bowl and beat with electric mixer till it is broken down into small bits. 




5. Add Sugar and Salt the Paste and continue to mix till the mixture is finely ground. (1 minute) 

6. Beat the Almond mixture, Egg Whites, and Honey with an electric mixer at medium to high speed till the batter is smooth. (4-5 minutes)

7. Spoon 1 1/2 rounds of batter onto a parchment lined cookie sheet and top with pine nuts. The cookies do not spread. Flatten the cookies when adding the pline nuts. 

8. Bake in the oven for 12-15 minutes until they start to brown.

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These are soft chewy cookies. If your are hard, reduce the cooking time. These freeze beautifully.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

• Love 'n Bake Almond Paste

Please post your experience with this recipe in the comments... and is it worth the calories?