Pignoli Yumminess! AND, GLUTEN-FREE!
This cookie is the ultimate blend of soft and moist on the inside, and crispy and crusty-baked on the outside. YES, it's a big YUM for Pignoli Cookie Lovers!
See below. You'll see how easy these are to bake up for your next pignoli cookie craving!
Prep Time: 10 mins. prep / 17-20 mins bake time per batch / 1 1/2-inchs diameter of dough balls, yields about 30 cookies
2 8-ounce cans almond paste, crumbled
1 1/2 cups confectioners' sugar (powdered sugar)
1/2 teaspoon salt
2 egg whites
2 Tablespoons of honey
1 cup pine nuts (have some extra handy if you want to add more...like we do!:))
1) Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
2) Place almond past in the bowl of a food processor.
NOTE: Cut the almond paste into cubes so the processor can better pulse the paste. See photo.
3) Pulse until finely ground. Add confectioners' sugar and salt and pulse until combined.
4) In a large bowl, beat egg whites until frothy, about 2 minutes.
5) Add almond mixture and honey and beat until smooth.
6) Place pine nuts in a shallow bowl. Roll dough into 1 1/2-inches rounds. Roll each round in pine nuts to coat then place on prepared baking sheet.
NOTE: You can choose the size you prefer... 1-inch, 2-inch...remember the smaller the cookie scoop the shorter the baking time and the larger the cookie scoop the longer the baking time...
BAKER'S TIP: Easiest to scoop dough with an ice-cream scooper that has a handle release.
7) Bake cookies until golden, 17-20 minutes depending on how soft you like the inside of the cookies and how crusty golden you like the outside of the cookies. (1-inch diameter cookies, start at 15 minutes - please test this time). Cool for 5 minutes on baking sheet then transfer to a wire rack and cool completely.
NOTE: It's always best to do a test run with your oven and baking time by testing a cookie or two. Then bake all the rest based on your liking!