A traditional Sicilian macaroon is known as a pignolo. It is a very well-liked cookie in all of Southern Italy as well as in American Sicilian communities. A variation on the traditional Italian Christmas treat known as pignoli, or pine nut cookies, this recipe for gluten-free cookies is crispy on the outside and chewy on the inside. made with almond paste, a concoction of sugar and powdered almonds. Cookies can be stacked with parchment paper separating each layer in an airtight container.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- ¾ cup pine nuts
- 1 (7 ounce) package almond paste
- ½ cup cane sugar
- ½ cup confectioners’ sugar, plus more for dusting
- 2 large egg whites
- ½ teaspoon vanilla extract
- 3 tablespoons gluten-free all-purpose baking flour
- ¼ teaspoon salt
Instructions
- Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
- Beat almond paste, cane sugar, and confectioners’ sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
- Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
- Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
- Dust cooled cookies with confectioners’ sugar.