Pignoli Cookies with Almond Flour
Easy Pignoli Cookies (No Almond Paste!) – soft, chewy almond cookies coated in pine nuts with a lightly crisp exterior. Simple, naturally gluten-free, and perfect for any occasion.
Servings: 18 cookies
Ingredients
- 1 ⅔ cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 cup pine nuts
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, powdered sugar, egg whites, and salt until a soft dough forms.
- Let the dough rest for 10–15 minutes (optional).
- Roll 1 tablespoon of dough into balls, coat in pine nuts, and gently flatten.
- Place on the baking sheet, spacing 2 inches apart.
- Bake for 13–16 minutes, until lightly golden.
- Cool completely before serving.
Notes
- Use finely ground almond flour: For the best texture, use blanched almond flour, not almond meal (which is coarser and darker).
- Don’t skip resting the dough: Letting it sit for 10–15 minutes helps hydrate the almond flour and improves texture.
- Dough too thick? Add 1–2 teaspoons of egg white to loosen it slightly.
- Dough too sticky? Lightly wet your hands or chill the dough for 10 minutes before shaping.
- Watch the pine nuts: If they brown too quickly, loosely tent the cookies with foil during baking.
- Bake until just golden: The cookies should be lightly golden on the bottom and edges—don’t overbake or they may dry out.
- Let them cool completely: They firm up as they cool, so don’t move them too early.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg