Gluten Free Italian Pignoli Cookies Recipes
PIGNOLI COOKIES
There are two kinds of pignoli cookies I grew up eating. While the crunchy version is also delicious, I am a sucker for the sweet chewiness of this soft, meringue-y version. They are also gluten free so I like to include them on holiday plates so everyone has something to enjoy.
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Break apart the almond paste in the bowl of a food processor. Add the confectioners' sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
- Place the cookies 2 inches apart on the prepared baking sheet. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Allow to cool completely on the tray before removing them with an offset spatula.
GLUTEN-FREE ITALIAN PIGNOLI COOKIES
A pignolo is a macaroon typical of Sicily, Italy. It is a very popular cookie in all of Southern Italy and in Sicilian communities in the United States. This crispy on the bottom and chewy on the inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Made with almond paste, a mixture of ground almonds and sugar. Cookies can be stacked in an airtight container with parchment separating each layer.
Provided by FestivelySouthern
Categories Italian Cookies
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
- Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
- Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
- Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
- Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 9.4 g, Fat 4.5 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 29.8 mg, Sugar 4.2 g
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- In a food processor combine 3/4 cup pine nuts, the confectioners’ sugar, almond paste, and vanilla extract. Then process until fine crumbs form. Add the egg and pulse until incorporated. Add the flour, baking powder, and salt; process the ingredients until the dough comes together.
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