Makes about 3 dozen cookies
Our version of these traditional Italian Christmas cookies, made with almond paste and pine nuts (pignoli), are easy to bake and a sure favorite at cookie swaps and holiday gatherings! Serve these chewy, golden gems with an amaretto latté or a rich, dark Fair Trade espresso.
- 3 tablespoons Wild Oats Organic Unsalted Butter, softened
- 12 ounces gluten-free almond paste
- 1/2 cup organic cane sugar
- 1 cup organic gluten-free confectioners' sugar
- 4 Wild Oats Large Egg Whites, divided
- 1 1/2 cups organic pine nuts
- 1/4 cup gluten-free flour, for rolling
Preheat oven to 325 degrees F.
Line two baking sheets with parchment paper. Lightly coat the paper with butter. Set aside. Mix almond paste and cane sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites. Pulse until smooth. Remove from processor and scrape into a bowl. Place 2 egg whites in a small bowl and whisk until frothy. Place pine nuts in a bowl. Lightly flour hands and roll dough into 1-inch balls. Lightly coat balls with egg whites and roll in pine nuts. Press the pine nuts into the dough gently with your fingers. Place cookies on baking sheets and flatten to form a 1 1/2-inch round. Bake 15 to 18 minutes, or until lightly browned. Allow to stand on cookie sheet for about one minute, and transfer to a wire cooling rack.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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