Pignoli Cookies
Pignoli cookies are nutty, chewy treats made with almond flour and topped with pine nuts, perfect for gluten-free snacking.
Ingredients
Main Ingredients
- 2 cups almond flour Provides a gluten-free base for the cookies.
- 1 cup confectioners' sugar Sweetens the cookies.
- 2 large egg whites Gives structure and helps the cookies rise.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/4 teaspoon almond extract Adds a distinctive almond flavor.
- 1 cup pine nuts For topping; adds flavor and texture.
- 1 pinch salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, confectioners' sugar, and salt.
- In another bowl, beat the egg whites until frothy. Stir in the vanilla and almond extracts.
- Combine the wet and dry ingredients to form a dough.
- Let the mixture rest for about 30 minutes.
- Scoop out small portions of dough and roll them into balls.
- Roll each ball in pine nuts to coat well.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until they turn golden brown.
- Allow the cookies to cool before serving.
Notes
Pignoli cookies are delightful with coffee or tea. For convenience, store in an airtight container at room temperature for up to a week or freeze for up to three months. Ensure egg whites are well whipped, and let the dough rest for better flavor and ease in rolling. Add chocolate chips or lemon zest for variation.