Gluten-Free Italian Pignoli Cookies
Description
A twist on pignoli, which is a traditional Italian holiday treat, these gluten-free, pine nut-topped cookies made with almond paste are delightfully chewy with crispy bottoms.
Ingredients
•
3/4 cup pine nuts
•
1 (7 ounce) package almond paste
•
1/2 cup cane sugar
•
1/2 cup confectioners' sugar, plus more for dusting
•
2 large egg whites
•
1/2 teaspoon vanilla extract
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3 tablespoons gluten-free all-purpose baking flour
•
1/4 teaspoon salt
Directions
1
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.
2
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.
3
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.
4
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.
5
Dust cooled cookies with confectioners' sugar.