Barley Free Vegan Pignoli Cookies
Total time1 hr 8 min
Prep time20 min
Cook time18 min
4.6(23)
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Learn more →Ingredients
24 servings
- 7 oz almond paste (not marzipan)
- ¾ cup powdered sugar, sifted
- ¼ tsp almond extract
- ¼ tsp fine salt
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 cup pine nuts
Instructions
- 1
Line two baking sheets with parchment paper. Preheat the oven to 325°F (165°C).
- 2
Break the almond paste into rough chunks and place in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Beat on medium speed until the paste is broken into fine crumbles, about 1 minute.
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