Pignoli Cookies
These delicate cookies are a delightful combination of almond and pine nuts, creating a subtly sweet and nutty flavor in every bite. The crispy exterior gives way to a chewy interior, making them an irresistible treat for any occasion. They are perfect with a cup of tea or coffee, or as a light and satisfying dessert. Enjoy these homemade delights with loved ones or gift them to spread the joy of homemade goodness.
— Constant Cookbook
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup semolina flour
- 2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 1/4 cup avocado, olive, or flax-sunflower oil
- 1 cup almond meal (blanched almonds ground into a fine meal)
- 1/2 cup erythritol (see Note, below)
- 2 tablespoons brown rice syrup
- 1 teaspoon almond extract
- 1/4 cup unsweetened almond milk
- 1 cup pignoli (pine nuts)
Instructions
- Preheat oven to 350°F.
- Pulse almond paste in a food processor until broken up into small bits, then add powdered sugar and salt and continue to pulse until finely ground, about 1 minute.
- Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
- Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1½-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of pine nuts into tops of cookies.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Slide cookies on parchment onto wire racks to cool completely, then peel cookies from parchment. Make more cookies with remaining batter and pine nuts on cooled baking sheets. DO AHEAD: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Yield
Makes about 18 cookies
Comments
No comments found.