These delicious, nutty Pignoli cookies let their signature pine nut and almond flavor shine through. These cookies skip the egg whites and refined sugar normally found in Pignoli cookies but the flavor is just as rich and satisfying.
Pignoli (Pine Nut) Cookies
1 tbsp ground flaxseeds
2 1/2 tbsp water
2 tbsp softened coconut oil
1/2 cup maple sugar
1 1/4 cup almond flour
1/3 cup pine nuts
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.
Add the coconut oil and maple sugar to the bowl. Stir until you get a uniform mixture. Stir in the almond flour until you get a firm, rollable dough. Refrigerate for 15 minutes.
Using a tablespoon measure, scoop the dough and drop onto prepared baking sheet. Sprinkle pine nuts over the cookies, pressing them in slightly. Bake for 14-18 minutes, until golden brown. Let sit for 5 minutes before placing cookies on a wire rack to cool completely. Best kept at room temperature in an airtight container.
Makes 12-14 cookies
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This item posted: 19-Dec-2020
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