Pignoli Cookies are a slightly sweet, chewy cookie made from almond paste and covered with pine nuts. They are a favorite of my husband’s family and they are a must at Christmas.
I don’t think I ever tried Pignoli Cookies before I met my husband. They are divine but pricey. At the local Italian bakeries, these are $22 a pound. I don’t blame them based on the price of pine nuts. They are considerably cheaper to make but still expensive enough I only make them once a year for Christmas. At Costco pine nuts are about $24 for 24 oz. I used 8 oz in this recipe. Add in the cost of almonds and sweetener and this was about a $10-12 recipe to make 26 cookies. But I promise it’s worth it. If you like pine nuts and you like cookies (does anyone not like cookies?) this will be your new favorite recipe.
Don’t mind my band-aid. Occupational hazard. 😉
With only four ingredients this is the simplest cookie recipe I have. It is dairy and sugar-free, low carb, and Trim Healthy Mama friendly. I won’t need to cheat at Christmas with these on the dessert table.
Pignoli Cookies – Low Carb, Grain/Gluten/Sugar-Free, THM S
Ingredients:
2 cups slivered almonds
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1/4 cup egg whites
8 oz pine nuts
finely ground sweetener for dusting, optional
Instructions:
Preheat oven to 350.
Process the almonds and sweetener in the food processor for 5 minutes, scraping down the sides occasionally. Add the egg whites. Process until it comes together and is about the consistency of peanut butter.
Put the pine nuts in a shallow bowl. Drop tablespoons of the dough into the pine nuts. Roll the balls of dough around covering them with nuts. Place on a parchment lined baking sheet.
Bake for 20-25 minutes until slightly golden. Cool completely and dust with finely ground sweetener, if desired.
Yield: about 26 cookies.
- 2 cups slivered almonds
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1/4 cup egg whites
- 8 oz pine nuts
- finely ground sweetener for dusting optional
- Preheat oven to 350.
- Process the almonds and sweetener in the food processor for 5 minutes, scraping down the sides occasionally. Add the egg whites. Process until it comes together and is about the consistency of peanut butter.
- Put the pine nuts in a shallow bowl. Drop tablespoons of the dough into the pine nuts. Roll the balls of dough around covering them with nuts. Place on a parchment lined baking sheet.
- Bake for 20-25 minutes until slightly golden. Cool completely and dust with finely ground sweetener, if desired.
| Nutrition Facts |
| Amount Per Serving |
Calories 102 |
%Daily Value |
Total Fat 9.6g 15% |
Saturated Fat 0.7g 4% |
TransFat 0.0g |
Cholesterol 0mg 0% |
Sodium 3mg 0% |
Total Carbohydrates 2.7g 1% |
Dietary Fiber 1.2g 5% |
Sugars 0.6g |
Protein 3.0g |
Vitamin A 0% Vitamin C 0% |
Calcium 2% Iron 4% |
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