Corn Salad with Chile and Lime
Pignoli Cookies (Gluten free!)
Pignoli cookies are standard at any Italian bakery. But they are the simplest of cookies to make at home, mixed in one bowl and ready in under an hour.
One 15-ounce can gluten-free almond paste, finely crumbled (Aisle 11 at the Co-op!)
1 1/2 cups confectioners' sugar
2 tablespoons honey
Pinch ground cinnamon
Pinch fine salt
2 large egg whites
1 lemon, zested
1/2 to 3/4 cups pine nuts
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners’ sugar and mix on slow speed until well combined. You can also do this with a hand mixer. If you don’t have either, you can break up the almond paste in a food processor (crumble it first) and them mix together with a wooden spoon.
- Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
- Form 1-inch balls by rolling dough between your hands. Place balls onto the prepared sheet trays pressing down to flatten them slightly as you do. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
- Store in an airtight container at room temperature for up to 3 days.
Yield: 40 servings