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Pignoli Cookies (Gluten-Free)

Makes 3 dozen.

Ingredients:
12 ounces almond paste
½ cup white sugar
1 cup confectioners sugar
4 egg whites
1 ½ cups pine nuts

Directions:
Preheat oven to 325F. Line two cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners sugar and 2 egg whites; process until smooth.

Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly gluten-free floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 ½ inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

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1 Response:

 
Marianne
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Dec 2009 5:06:23 PM PST
This was an excellent recipe. I did not however roll them into balls. I put the nuts in a flat dish. I used 2 teaspoons, scooped up dough in one teaspoon, dipped it into the nuts, and pushed it onto a silpat with the other teaspoon. This also alleviated the need to used a gluten free flour adding more calories. They baked great and the taste just as good as my traditional cookies. I also used Italian and Spanish nuts, not the Chinese ones. The Chinese nuts are too small and I wanted the presentation of the cookies to look like my traditional ones so no one would know the difference. The recipes are close, but my traditional Italian cookie does have regular flour. But I stress, I did not notice a difference. These are a winner!




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