7/22/2023 0 Comments Almond paste cookies![]() Once cooled, dust with powdered sugar if desired before serving. Remove from the oven and let them cool completely on the baking sheet. Place onto the prepared cookie sheet spacing each cookie about 2 inches apart.īake for about 15 minutes (start checking around the 12 minute mark as every oven is different) or until the pine nuts are just starting to turn golden brown. Only the bottom should be bare so that when the cookies bake and spread, the entire top surface is coated in nuts. Place the pine nuts in a small bowl and roll the dough ball into the nuts so that they cover 75% of surface. Using a small cookie scoop (or tablespoon), scoop the dough into your hands and roll into a smooth ball. Add the remaining aquafaba only if needed to get a smooth dough. Scrape down the sides if necessary and process until a smooth paste-like texture results. With the food processor running, slowly add in about 1/4 cup of the aquafaba. Pulse a few times until coarsely chopped up.Īdd the sugar, almond flour, tapioca starch, baking powder, salt and lemon zest and process until the texture resembles fine sand. Start by breaking up the almond paste into chunks and adding it to a food processor. Preheat the oven to 350☏ and line two large baking sheets with parchment paper. It’s also very easy to make your own almond paste if you have almonds, sugar and almond extract on hand. Of course, you can also buy it online from retailers like Amazon if you can’t find it locally. Solo is the brand I most often see available. It’s usually right next to things like the baking chocolate. You should be able to find almond paste in the baking aisle of the grocery store. While both are made from almonds, marzipan is much sweeter and pliable since it’s typically used for molded/decorative desserts and often served on its own.Īlmond paste uses less sugar and is typically added to baking recipes. MARZIPANĪnother important ingredient note is making sure you’re using almond paste and not marzipan. That’s exactly what I did for this recipe as mine was on the thinner side and it worked perfectly. Simply pour the liquid into a sauce pot and reduce over a low simmer until it thickens. However, don’t worry if you open a can and yours is thin. To make vegan pignoli cookies, the aquafaba needs to be on the thicker side. Some brands are incredibly thick while others are almost as thin as water. If you eat beans with any regularity, you’ll know that the viscous liquid surrounding the beans (that you typically drain off) can be extremely varied in thickness. There’s one important note with this swap though: the aquafaba must be thick. That’s why we’re using aquafaba in place of egg whites in this recipe. They both add fiber and fat that could easily disrupt the coveted texture of the chewy almond paste cookie. Flax eggs work great in things like gingerbread banana bread and chia eggs in recipes like these sweet potato cookies.īut both of those “normal” substitutes seemed too far a stretch for a delicate recipe like pignoli cookies. Usually, I default to a flax or chia egg for vegan baking. I’ve used it before in savory recipes like these baked asparagus fries but this was my first time using it in a baked good. If you’re new to the idea of aquafaba, it’s the brine from a can of chickpeas and a common vegan substitution for egg whites. tapioca starch (or cornstarch/arrowroot powder).INGREDIENTS TO MAKE VEGAN PIGNOLI COOKIES Their delicious taste far surpasses their effort and with just a simple tweak, they can easily be made vegan. While my palate as a kid would pick out a rainbow cookie over everything else, my adult palate is here for the pignoli cookies all day long.Īfter chocolate, give me an almond dessert (like this ricotta almond fig cake or an almond croissant) any day.Īnd that’s exactly what pignoli cookies are – a decadently sweet and chewy almond paste filled cookie topped with toasted pine nuts. Pignoli cookies evoke a type of nostalgia for me that’s almost palpable.Įvery single holiday gathering of my childhood involved a big white pastry box from a local Italian bakery filled with all the best cookies.įrom rainbow cookies to cannolis, sfogliatelle and of course, pignoli cookies, there was always a huge box accompanying every dessert spread no matter the occasion. This vegan version replaces the egg whites in the original recipe while still delivering a deliciously chewy, almond flavored cookie with a crunchy toasted pine nut top! ![]() If you love almond paste desserts, the classic Italian pignoli cookie is a must make.
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