Name: Gluten-Free Pignoli
Total time: 1 h
Ingredients: 1⅔ cups slivered almonds; 9⅓ ounces (265 grams/1⅓ cups) sugar; 2 large egg whites; 1 cup pine nuts

Why This Recipe Works

Most pignoli recipes rely on almond paste for the base, and many call for both honey and granulated sugar for sweeteners. For a deeper, richer almond flavor and more controlled sweetness, we passed over the almond paste in favor of processing slivered almonds with our sweetener and egg whites. We found that granulated sugar alone was best here; honey was too intense and added flavors that tasters felt distracted from the otherwise clean, simple profile of the pignoli. Using slightly more almonds than sugar by volume also helped to keep the sweetness in check. Processing the almonds to a fine consistency was key to making cookies that held together, as any straggling bits of almond disrupted the texture. Some recipes we found added lemon or orange zest, but once again we found that these additions were more a distraction than an asset. Our base was a little sticky, but it was still easy enough to roll into balls, then coat in pine nuts for the classic finish to this Italian after-dinner cookie. There was no need to toast the pine nuts ahead of time since they toasted as the cookies baked.

Before You Begin

Let the baked cookies cool completely to room temperature to ensure they set up properly. These simple yet elegant cookies are perfect matched with dessert wine or coffee. This recipe calls for slivered almonds, which are blanched during processing to remove the brown skin from the nuts. You can use sliced almonds if they have been blanched to remove the somewhat bitter skin.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Process almonds and sugar in food processor until finely ground, about 30 seconds. Scrape down sides of bowl and add egg whites. Continue to process until smooth (dough will be wet), about 30 seconds; transfer mixture to bowl. Place pine nuts in shallow dish.

Working with 1 scant tablespoon dough at a time, roll into balls, roll in pine nuts to coat, and space 2 inches apart on prepared sheets.

Bake cookies until light golden brown, 13 to 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool to room temperature before serving. (Cookies can be stored in airtight container at room temperature for up to 4 days.)