Gluten Free Italian Pignoli Cookies
Gluten free Italian pignoli cookies are perfect for Christmas. Add these wonderful Italian almond and pine nut cookies to your easy gluten free holiday baking list for the holidays. You only need 5 ingredients to make the best Italian Christmas cookies too.
Servings: 25 Cookies
Ingredients
- 16 Ounces almond paste
- 1 1/4 Cup granulated sugar
- 8 Ounces pine nuts
- 3 egg whites large
- 1/2 Teaspoon salt
Instructions
- Preheat your oven to 350 degrees F.
- Prepare one or two baking sheets by lining them with parchment paper or silicone baking mats
- Pour the pine nuts into a small bowl or onto a small plate.
- Place the almond paste into a food processor with the salt and sugar. Process by pulsing until combined into a sandy texture.
- Once the mixture is nice and sandy, add in one egg white at a time, giving a few pulses between each egg white. After adding the final egg white, run the food processor until it creates a soft smooth dough.
- Using a cookie scoop or a tablespoon, scoop enough dough into the palm of your hand to create a 1” round ball. Roll the dough between your palms until it is a nice round shape. The dough may be a little sticky, so you can use a little oil on your hands if needed to help prevent sticking.
- Take the ball of dough and roll into some pine nuts, then place onto your prepared baking sheets, about 2 to 2.5” apart.
- Bake the cookies in the preheated oven for approximately 15 minutes, or until they are slightly golden.
- Remove the cookies from the oven and let cool.
Nutrition
Calories: 185kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 54mg | Potassium: 117mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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