Gluten Free Pignoli Cookies

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  • 2 cups lightly toasted pine nuts
  • 1 cup confectioners' sugar
  • 1/4 cup almond paste
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup gluten free all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Kosher salt


  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  2. In a food processor combine 3/4 cup pine nuts, the confectioners' sugar, almond paste, and vanilla extract. Then process until fine crumbs form. Add the egg and pulse until incorporated. Add the flour, baking powder, and salt; process the ingredients until the dough comes together.
  3. Roll the dough into balls about 3/4 - inch big then roll the balls of dough in the remaining pine nuts. Gently press the pine nuts into the dough and place on the prepared baking sheets with 2 inches of space between each cookie.
  4. Bake the cookies approximately 15 minutes, rotating the pans halfway through the cook time. The cookies should be golden brown. Let the cookies cool completely on the baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature for 2-3 days.


Adapted from Martha Stewart

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