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Madison Area Gluten Intolerance Chapter

Home Recipes Cookie Recipes

Pignoli

Makes about 18 cookies

1 2/3 cup slivered almonds
9 1/3 oz (1 1/2 cups) sugar
2 large egg whites
1 cup pine nuts

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 275°. Line two baking sheets with parchment paper.
  2. Process almonds and sugar in food processor until finely ground, about 30 seconds. Scrape down sides of bowl and add egg whites. Continue to process until smooth (dough will be wet), about 30 seconds; transfer mixture to bowl. Place pine nuts in shallow dish.
  3. Working with 1 scant tablespoon of dough at a time, roll into balls, roll in pine nuts to coat and space 2 inches apart on prepared sheets.
  4. Bake cookies until light golden brown, 13-15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool to room temperature before serving. (Cookies can be stored in airtight container at room temperature for up to 4 days.)