I made these vegan pignoli (the ones on the right; on the left are Mexican chocolate cookies made with spelt flour) for a recent work meeting, taking the extras to a baby shower at which I presented my Baby Surprise Jacket. I adapted the recipe to Rachael's tastes from this recipe, which can be found in a wonderful new cookie book, Vegan Cookies Invade Your Cookie Jar. I made them a little less sweet and bitter-almondy, plus used brown rice flour instead of wheat and increased most of the ingredients to accommodate my larger can of almond paste (I used Solo).
Pignoli
8 oz almond paste
pinch salt
120g sugar
1t vanilla extract
110g margarine
200g brown rice flour
1/2t baking powder
70g pine nuts
almond milk (or soy milk) for dipping
Heat oven to 350°.
Grind the almond paste, salt, sugar, vanilla, and margarine in your food processor till light and fluffy (it helps to cut the almond paste into several chunks first), stopping and scraping as necessary. whisk the flour and baking powder together, than add to the almond fluff.
Roll the dough into small balls, dipping each first into the almond milk and then into a little dish of pine nuts. Flatten each ball slightly, pressing the pine nuts in. Bake on a parchment or Silpat-lined cookie sheet for about 16 minutes, till turning color. Let cool for five minutes before transferring from the pan to a cooling rack.
2 comments:
Yummy Wummy! Will there be any for me? No, there never are. Sigh!
These cookies look tasty and your presentation of them is great. Sounds like a book I'm going to have to check out!
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