Easy Pignoli Cookies Recipe
Pine nut cookies known as pignoli cookies(or pinoli) are easy to prepare in just a few minutes and with only 5 ingredients. Naturally gluten and dairy free these cookies are soft and chewy on the inside and covered with pine nuts.
Servings 15 cookies
Calories 168kcal
Ingredients
- 1¾ cups almond flour
- 10 tbsp. granulated sugar powdered sugar also works well in this recipe
- 2 large egg whites
- 1 tsp. almond extract
- ¼ teaspoon salt
- ¾ cup pine nuts raw
- 2 tbsp. powdered sugar optional, for dusting on before serving
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium sized bowl, stir together the almond flour and sugar.
- In a separate small bowl, whisk the egg whites until foamy.
- Stir in the almond extract and salt.
- Add the egg white mixture to the bowl with the dry ingredients. Stir until well combined.
- Use your hands to knead and shape into a dough. It will be slightly tacky to the touch but should not be sticky.
- Use a 1 tbsp. cookie scoop to scoop the dough and shape into a ball.
- Roll the ball in a bowl with the pine nuts and coat completely. You may leave them as is or flatten them slightly.
- Place on the prepared baking sheet and continue with the remaining dough.
- Bake for 18 minutes or until golden brown. Transfer to a wire rack to cool completely.
- Let cool before dusting with powdered sugar (optional).
Notes
Substitutions and Variations
-Both powdered sugar or granulated sugar work well in this recipe.
-Of course, these would not be called pignoli without the pine nuts, but you can omit the pine nuts if you prefer. Instead, try rolling them in slivered almonds or chopped pistachios.
-Another alternative is to roll them in powdered sugar and bake as is or top with a maraschino cherry or almond (as in amaretti).
-You may flatten them slightly once rolled in the pine nuts instead of leaving them round. They do not flatten as they bake.
-Marzipan may not be used as a substitute for almond paste (almond flour; sugar and egg whites) in this recipe. More Tips -Do not toast the pine nuts. They will brown during baking.
-If you feel the pine nuts are not adhering sufficiently to the almond dough, try brushing them with a beaten egg white. Storage Keep stored at room temperature in an airtight container for up to 4 days. To Freeze Freeze pignoli in an airtight container with parchment paper separating layers of cookies. Defrost at room temperature before serving.
-Another alternative is to roll them in powdered sugar and bake as is or top with a maraschino cherry or almond (as in amaretti).
-You may flatten them slightly once rolled in the pine nuts instead of leaving them round. They do not flatten as they bake.
-Marzipan may not be used as a substitute for almond paste (almond flour; sugar and egg whites) in this recipe. More Tips -Do not toast the pine nuts. They will brown during baking.
-If you feel the pine nuts are not adhering sufficiently to the almond dough, try brushing them with a beaten egg white. Storage Keep stored at room temperature in an airtight container for up to 4 days. To Freeze Freeze pignoli in an airtight container with parchment paper separating layers of cookies. Defrost at room temperature before serving.
Nutrition
Calories: 168kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 46mg | Potassium: 48mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
