Pescatarian Vegan Pignoli Cookies

Total time1 hr 8 min

Prep time20 min

Cook time18 min

4.6

(23)

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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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