PIGNOLI COOKIES

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Pignoli Cookies image

These chewy Sicilian cookies are naturally gluten-free, and couldn't be simpler to make. Be sure you purchase canned almond paste and not marzipan, which contains more sugar.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 1/2 dozen cookies

Number Of Ingredients 5

Two 8-ounce cans almond paste
1 1/3 cups confectioners' sugar
1/2 teaspoon kosher salt
3 large egg whites
1 1/2 cups pignoli (pine nuts)

Steps:

  • Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
  • Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.

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