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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.
