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Holiday Cookie: The Perfect Pignoli

Updated: Dec 21, 2023



I enjoy eating the traditional Italian Pignoli cookies during the holidays and the most flavorable ones that I've tried are from a bakery in Brooklyn, NY called Jean Danet Pastry Shop. My good friend orders several boxes for her holiday gathering and makes a special trip to pick it up! Since the cookies are already gluten-free, made from blanced almonds, I decided to test out my own version and make it lighter without compromising the sweet and fragrant almond taste.


INGREDIENTS. makes 12 servings


  • 1 cup blanced organic almond flour

  • 2 tbls softened ghee or butter

  • 1/16 tsp or dash of fine salt

  • 1-2 tsp pure maple syrup (sweeten as desired)

  • 1 tsp of pure vanilla extract

  • 2 tsps of pure almond extract

  • 1/2 cup Pine nuts


DIGESTIVE SPICES


  • 1 flax egg


INSTRUCTIONS:


  • Make the flax egg by adding 1/2 tablespoon of ground flax seed to 1 1/2 tablespoon of cool water into a small bowl. Wisk until blended and allow to sit for 10 mins to a well thicken consistency.

  • Place the first six ingredients into a large mixing bowl and knead into a soft dough with your hands or place into a food processor to form a dough. Add the flax egg, combine it well and form it into a log.

  • Chill the log in the refrigerator for 15-20 mins (the refrigeration helps keep the shape of the cookie).

  • Line a cookie sheet with parchment paper.

  • Preheat the oven to 350 F.

  • Place pine nuts into a shallow dish.

  • Cut the dough into 1/4 inch slices and cover generously with pine nuts on both sides.

  • Place the cookies in the oven for 8-10 mins. Soon as the cookies start to get light golden, shut the oven off and remove the tray from the oven to cool.

  • Allow the cookies to cool completly.


Enjoy! Please comment if you made my healthier but delicious variation.



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