Ingredients
-
1/2 cup of Pine nutsraw
-
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 oilsoftened
-
3 tbsp. of Honey
-
2 tbsp. of Maple syrup
-
2 tsp. of Vanilla sugar
-
1 tsp. of Orange peel
Directions
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!
Today's visits: 1.
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. |