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Gluten Free Pignoli Cookies Recipe

Posted By Carol Kicinski On December 15, 2010 @ 6:02 pm In Cookies & Candies | 17 Comments

Gluten Free Pignoli Cookies Recipe

Ingredients

1 – 8 ounce can of pure almond paste (not almond filling or marzipan)
1 cup organic sugar
Pinch of kosher or sea salt
2 egg whites
¼ cup pine nuts

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.

Break almond paste into small pieces and put into bowl of food processor. Process until almost smooth. With processor running gradually add the sugar through the feed tube. Turn off processor, add salt and egg whites and then process until it turns into a batter. Using a small (1 tablespoon) ice cream scoop or a spoon drop the dough onto the prepared pans, spacing 2 inches apart. Press a few (3 or 4) pine nuts onto each cookie.

Bake for approximately 15 minutes or until the cookies are firm and lightly browned. Let cool on pans for 5 minutes then remove to a wire rack to cool completely.

Servings

This gluten free recipe makes 36 cookies, depending on size.


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