Saturday, November 13, 2010

Almond (Pignoli) Cookies

This simple, chewy melt-in-your-mouth cookie is very special with basically three ingredients. Use almond slivers on top instead of pine nuts (pignolis), if pine nuts are not readily available.

1-8 ounce can almond paste (without sugar, if possible)
½ -3/4 cup sugar, depending on personal taste and also depending on whether almond paste contains sugar
2 egg whites, slightly beaten
¼ cup pine nuts or almond slivers
¼ cup maraschino cherries, cut with scissor into slivers, optional.

Preheat oven to 350˚F. Line a large cookie sheet with parchment paper or foil; set aside.

Break almond paste into small pieces and place in a mixing bowl. Mix with an electric mixer or food processor. Add sugar and egg whites and mix batter until well combined. 
Drop dough by teaspoons onto a prepared cookie sheet. Press a few nuts onto each cookie, then top with one or two small cherry slivers.
Bake in a pre-heated oven for about 15 minutes, or until edges are firm and tops are lightly browned. Cool on cookie sheets for about 5 minutes.
Transfer cookies to a wire rack to cool.
Makes: About two dozen 2-inch cookies.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:

Almond Cookie is pictured to the right with Lemon Cheesecake Bar, which is listed in the archives of this blog.

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