Italian Pignoli Cookies

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are less expensive and provide a similar crunch.

Preheat the oven to 350°F (175°C).

Line baking sheets with parchment paper.

In a bowl, combine 8 egg whites (room temperature) and 3/4 teaspoon of cream of tartar.

Whip the egg whites until they form stiff peaks, resembling marshmallow fluff.

Gradually add 3.5 cups of sugar, a couple of tablespoons at a time, beating for a few minutes after each addition until fully dissolved and creamy.

Fold in 2 pounds of grated almond paste a little at a time, ensuring it's well combined.

Take a teaspoon-sized portion of the mixture and roll it in 4 cups of pine nuts to coat.

Place the coated balls on the prepared baking sheets, spacing them apart.

Bake in the preheated oven for about 14-15 minutes, turning the pans around after 7-8 minutes for even baking.

Let the cookies cool on the baking sheet for at least 10-15 minutes before touching them to avoid crumbling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens