These soft in the center and crispy on the outside cookies are a classic Italian treat found in traditional bakeries all over Italy. These sweet morsels originate from Sicily and sing with the flavors of sweet almond paste and nutty pignoli (pine nuts in Italian).

Typically made with heaps of sugar, here in the Amalgam Kitchen, we developed these guilt-free, sugar-free, gluten and grain-free delicious bite size cookies. If you are a fan of marzipan, like I am, this will become a fast favorite. They are made with almond paste and almond extract, and I think they are the perfect holiday cookie. Simple and easy to make. Pine nuts are a great source of protein and if you are sugar-free, these are perfect for you.

Makes 17-18 cookies/ preparation time 12 minutes/ bake time 24 minutes/ total time 36 minutes

Gather

1 cup / 255 grams sugar-free almond paste (I use Mandelin )

1/4 cup / 55 grams monk fruit (I use Lakanto)

1/4 teaspoon salt

1 and 1/4 teaspoon almond extract

1/2 cup / 43 grams almond flour

1 egg white

1 cup / 135 grams pine nuts

Powdered monk fruit for dusting

Make

Preheat oven to 325 F/ 163 C

Line one large baking sheet with parchment paper or a silicon mat.

Place almond paste, monk fruit, salt, almond extract, almond flour, and egg white into the bowl of a food processor and process until the ingredients form a large ball.

Place the pine nuts into a small bowl, about the size of a cereal bowl.

Using a medium cookie dough scooper, scoop out a mound of the dough and place it into your hands, roll the dough into a uniform ball, and then roll the ball into the pine nuts until they are well coated. Place about an inch apart on the cookie sheet. Place the sheet into the oven on the center rack and bake for 24 minutes.

Remove from the oven and allow to cool. Transfer to a plate to serve and dust a small amount of the powdered monk fruit onto each individual cookie. 

Store in an airtight container for up to 5 days.

Developed by Katherine Howell and Anna Getty-Oster of Amalgam Kitchen.