Typically Italian Pine Nut Cookies are made with marzipan or almond paste, however, you may use almond flour / almond meal, ground up, or even ground up pine nuts, as I did. You grind it to the consistency of any nut butter. Flourless cookies are wonderful, usually high in protein, thus lower in carbs. However, carbs still exist in the sugar. You may wish to use a natural sugar substitute, such as birch derived xylitol, if you are watching your carbs closely. Meanwhile, enjoy this pine nut cookies recipe. I definitely did. You can make them to order!
Pine nut cookies are delicious whether you use almond paste, almond flour, or ground blanched almonds. Enjoy the flavor of Italy!
- 1 1/4 cups blanched (no peel) almonds, almond meal, packed, or pine nuts (almonds have more flavorful)
- 1 egg white, at room temperature
- 1 teaspoon pure almond extract
- 3/4 cup sugar (for cripsy cookies) or powdered sugar (for soft)
- 1/8 teaspoon baking soda (for crispy) or baking powder (for soft) or none at all (for rich)
- 1/2 teaspoon salt
- 1/3-1/2 cup pine nuts* (for topping)
- Preheat oven to 300ºF.
- If using, line cookie sheets with parchment paper.
- To your food processor add pine nuts and baking soda; mix until a paste forms, much like peanut butter.
- Add sugar and pulsate until thoroughly incorporated.
- Add the egg whites and extract; beat until smooth.
- Place the batter in a bowl and refrigerate until ready to bake.
- Using a cookie scooper, scoop about 1 tablespoon of cookie dough onto parchment paper lined cookie sheet; with oiled fingers, press them down into a cookie shape, spacing cookies at least 2 inches apart. Top with pine nuts; press the nuts into the cookie, slightly.
- Bake the pine nut cookies for about 15 minutes or until golden brown.
- Immediately transfer the cookies along with the parchment paper to a cooling rack. Once cooled completely, store in zip lock bags and freeze, if desired.
Looking for recipes for more flourless cookies? You may enjoy Gluten Free Peanut Butter Cookies.