Italian Pistachio Cookies Glutengrainsugar Free Recipes
ITALIAN PISTACHIO COOKIES (GLUTEN/GRAIN/SUGAR-FREE)
This is a wonderful recipe I created that is not only free of grains but also sugar and gluten! - via www.GastroChef.org
Provided by gastrochef101
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 325°C.
- In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
- Combine almond and pistachio flours and egg whites and mix well.
- Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
- At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don't want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
- On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
- Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
- Flatten balls slightly with a fork and bake for 12-15 minutes.
- Allow cookies to bake longer if you find the cookies too soft to the touch.
- Enjoy!
Nutrition Facts : Calories 83.8, Fat 3.6, SaturatedFat 0.4, Sodium 4.9, Carbohydrate 11, Fiber 1, Sugar 3.5, Protein 2.7
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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