Naturally Gluten-free Pignoli Cookies

These cookies are one of my favorite Italian treats. They are the perfect combination of sweetness, coming both from the added sugar and the almond paste. I remember veering through bakery windows to see these prominently displayed when I lived in Italy. It is a fond memory that gently wisps through me every time I prepare these cookies. I made them recently for a wedding shower, twisting the recipe just a bit. Normally, I do not add any type of flour, as this is a naturally gluten-free recipe. However, I tried on this occasion adding a bit of almond flour and was extremely pleased with the result. The cookie was a bit less apt to crumple apart and the consistency was slightly more scrumptious. I am pleased with the addition.

Pine nuts are the only natural source of pineolic acid, which stimulates the secretion of a hormone in the intestines known as CCK. This particular hormone signals fullness and helps control one's appetite. It is, therefore, believed that pine nuts can help aid in weight loss when added properly to one’s diet. Additionally, pineolic acid slows down the rate at which the stomach empties, so one maintains a sense of satiation longer. The monosaturated fats in pine nuts are also shown to help reduce cholesterol. Pine nuts also offer a high level of antioxidants.

Almonds contain a higher amount of calcium than any other nut. They have been shown to help lower cholesterol and contain amygdalin, also known as vitamin B17, which is considered a possible anti-cancer nutrient. In addition, almonds contain several phytochemicals, which are thought to contribute, as well, to a healthy heart.

While I will not profess that these cookies are good for you, I will attest to the fact that they are good for your soul. 

Enjoy!

Naturally Gluten-free Pignoli Cookies

1 (8 oz.) can almond paste



½ c. organic fair-trade granulated sugar



½ c.  organic fair-trade powdered sugar + extra to sprinkle atop

1/3 c. organic almond flour, gluten-free

2 large free-range organic egg whites

8 oz. pine nuts

Preheat oven to 300 degrees F.

Line two baking sheets with parchment paper. Place the pine nuts in a small mixing bowl and set aside.

Place the almond paste in a food processor and pulse until the consistency is crumbled evenly through out. Pulse in the granulated and powdered sugars, then add the almond flour.

Using a standing or hand-held mixer, beat the eggs until they are foamy. Add the almond-flour mixture a bit at a time to the egg whites, continuing to beat lightly with each addition and scraping down the sides along the way. Beat on low until the mixture is smooth. It will be thick. If it is too thin to hold its shape, add a bit more almond flour. Otherwise, moisten your hands with water. (I keep a bowl of water on the side just for this purpose.) Begin forming small balls out of the dough (1" in diameter), rolling each in the pine nuts to cover, then placing on a baking sheet about 2" apart.

Bake the cookies 20 to 25 minutes. The outer reaches of the pine nuts should just begin to be turning golden; the centers will still be slightly soft when pressed lightly. Allow the cookies to cool, then place them on a serving platter and dust with additional powdered sugar.

Buon appetito!


©2010 Taylor Donovan
source: www.taylorstable.com