Pignoli Cookies
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
55
Spice
39
Sweetness
49
Sourness
44
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 cup
Whole Wheat Pastry Flour1 cup
Semolina Flour2 tsps
Baking Powder1 tsp
Sea Salt2 tbsps
Brown Rice Syrup1 tsp
Almond Extract1 cup
Pine Nut (pignoli)Directions:
1
Preheat oven to 350 degrees
2
Line a baking sheet with unbleached parchment paper or a silicone baking sheet
3
Whisk together flours, baking powder and salt
4
Combine oil, almond meal, erythritol and syrup in a small saucepan over medium heat
5
Cook, stirring, until well combined and smooth, about 3 minutes
6
Remove from heat and whisk in almond extract
7
Stir almond mixture into dry ingredients and mix well
8
Add almond milk and mix to create a soft, sticky dough
9
With wet hands, form dough into 1 1/2-inch balls
10
Place pignoli in a shallow dish and roll each cookie around, covering with pignoli
11
Arrange on baking sheet, allowing space for cookies to spread slightly
12
Bake for 18 minutes
13
The cookies will still be soft when they come out of the oven
14
Immediately remove from baking sheet and transfer to a cooling rack
15
Preheat oven to 350 degrees
16
Line a baking sheet with unbleached parchment paper or a silicone baking sheet
17
Whisk together flours, baking powder and salt
18
Combine oil, almond meal, erythritol and syrup in a small saucepan over medium heat
19
Cook, stirring, until well combined and smooth, about 3 minutes
20
Remove from heat and whisk in almond extract
21
Stir almond mixture into dry ingredients and mix well
22
Add almond milk and mix to create a soft, sticky dough
23
With wet hands, form dough into 1 1/2-inch balls
24
Place pignoli in a shallow dish and roll each cookie around, covering with pignoli
25
Arrange on baking sheet, allowing space for cookies to spread slightly
26
Bake for 18 minutes
27
The cookies will still be soft when they come out of the oven
28
Immediately remove from baking sheet and transfer to a cooling rack