0 0
Orange Pignoli Cookies (Gluten-free, Dairy-free)

Share it on your social network:

Or you can just copy and share this url

Ingredients

1/2 cup of Pine nuts raw
dry ingredients:
65 g of Almond flour
65 g of Sorghum flour
30 g of Brown rice flour
1 tsp. of Psyllium husk
1/2 tsp. of Baking powder
1/2 tsp. of Salt
wet ingredients:
75 g of Coconut oil softened
3 tbsp. of Honey
2 tbsp. of Maple syrup
2 tsp. of Vanilla sugar
1 tsp. of Orange peel

Orange Pignoli Cookies (Gluten-free, Dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Medium

Ingredients

  • dry ingredients:

  • wet ingredients:

Directions

Share

Pignoli cookies are American-style cookies made with almond paste while biscotti ai pinoli are Italian and made from wheat flour. Both of them though are coated with pine nuts that make them look and taste amazing. 

Today we’re going to make gluten-free orange pignoli cookies. They look stunning, taste delicious, and give wheat and almond paste-based cookies a good run for their money.

It’s great! I highly recommend!

Total visits: 230.
Today's visits: 2.

Steps

1
Done

Combine the dry ingredients in a bowl using a whisk.

2
Done

In another bowl, mash the coconut oil to a creamy consistency with a silicone spatula. For this, it’s important that coconut oil is at room temperature.

3
Done

Add the remaining wet ingredients and combine with a spatula until smooth and creamy.

4
Done

Add the dry ingredients to the wet ones using a spatula - 1 tbsp at a time.

5
Done

Refrigerate for 20-30 min. The dough should get thicker so it’s easier to roll into balls.

6
Done

Preheat the oven to 175C.

7
Done

Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls and press in the pine nuts to coat the bottom of a ball. Arrange the ball on the baking sheet lined with parchment paper coated side up. Press slightly to make it 5-6 mm thick.

8
Done

Proceed with the remaining dough. The cookies will spread while baking so try to keep them apart. Bale at 17C for 15 min. The cookies will get golden and slightly brown on edges.
Take them out and let cool down for a bit. Then transfer to a cooling rack to completely cool. Serve only when completely cooled! Warm cookies are too soft and not crispy at all.

previous
Easy Apple Bread (Gluten-free, Dairy-free)
next
Millet Bread (Gluten-free, Dairy-free)
previous
Easy Apple Bread (Gluten-free, Dairy-free)
next
Millet Bread (Gluten-free, Dairy-free)

Add Your Comment