my first attempt at pignioli cookies was a miserable failure and i have not touched almond paste since, but once i made almond milk i needed something to do with the pulp-turned-almond meal. these cookies are basically an almond flavored sugar cookie covered in icing and pine nuts.. not really a pignioli cookie, but who cares? they’re crunchy and chewy at the same time and i think they’re pretty freaking tasty.



1.25c all purpose flour
1.25c almond meal
1t baking soda
1t baking powder
1t cream of tartar
1.5c sugar
1c margarine
1 flegg (flax egg = 3T water and 1T ground flax seeds, heated on the stove until goopy)
1t vanilla extract
1/2t almond extract

cream the wet ingredients together and slowly mix in the dry. chill the dough for at least two hours. when you’re ready to bake, preheat the oven to 375ºF. roll into 1-inch balls and space about 2 inches apart on a cookie sheet–the baking soda makes them spread a little bit. bake for 7-9 minutes or until they’re still soft but the bottoms are cooked. cool on a wire baking sheet.


2c powdered sugar
3.5t nondairy milk
1/2t vanilla extract

mix everything together and drizzle over the cookies. while the frosting is still wet, sprinkle on a few pine nuts.

yield: 50 cookies


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