This crispy-on-the-bottom-and-chewy-on-the-inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Look for almond paste--a mixture of ground almonds and sugar (available in tubes or sometimes tubs)--near other baking supplies in well-stocked supermarkets or specialty stores. Sweeter marzipan doesn't work well in these cookies. Source: EatingWell Magazine, November/December 2014

Virginia Willis
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

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  • Beat almond paste, sugar, chopped pine nuts and salt in a mixing bowl with an electric mixer on low speed until the almond paste is broken up into small bits; continue to blend until finely ground. Add egg whites and water and beat on medium-high speed, stopping to scrape the sides of the bowl once or twice, until smooth, about 5 minutes. (The batter will be very thick.)

  • Drop level tablespoons of dough onto the prepared baking sheet, about 1 1/2 inches apart. Gently press 5 pine nuts into the top of each cookie in the shape of a star.

  • Bake, rotating the pan front to back halfway through, until golden, 13 to 15 minutes total. Let cool on the pan for 15 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Tips

Make Ahead Tip: Store in an airtight container between sheets of parchment or wax paper for up to 3 days.

Equipment: Parchment paper

Nutrition Facts

72 calories; 4.2 g total fat; 0.4 g saturated fat; 36 mg sodium. 47 mg potassium; 8 g carbohydrates; 0.6 g fiber; 7 g sugar; 1.4 g protein; 9 mcg folate; 19 mg calcium; 19 mg magnesium; 2 g added sugar;