These cookies are so unique – light, crispy, and full of sweet, nutty, and buttery flavor. The bonus is they are also naturally gluten-free thanks to the almond flour. The cookies are crisp around the edges and tender in the center. They’re proof that a handful of simple ingredients can come together to create something truly special. Bring these to your next gathering and expect a lot of compliments! I like to serve these coffee for the perfect bitter note.
- Beat butter and powdered sugar until light and fluffy.
2. Mix in vanilla, lemon zest, and salt.
3. Add almond flour and chopped toasted pine nuts and mix just until combined.
4. Roll the dough into a log about 2 inches in diameter and wrap in plastic wrap. Chill for at least 1 hour.
5. Preheat oven to 350.
6. Slice the dough into 1/4-inch rounds and place on baking sheets lined with parchment paper or silicone baking mats.
7. Bake for 12-15 minutes, until the edges are just beginning to turn golden.
8. Once out of the oven, cool completely on the baking sheets before serving. Store in an airtight container and enjoy for up to 1 week.
Buttery Pine Nut Cookies (Gluten-Free)
Makes about 2 dozen
1 cup (2 sticks) unsalted butter, softened
⅔ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon salt
2 cups almond flour
¾ cup pine nuts, toasted and chopped
- Beat butter and powdered sugar until light and fluffy.
- Mix in vanilla, lemon zest, and salt.
- Add almond flour and chopped toasted pine nuts and mix just until combined.
- Roll the dough into a log about 2 inches in diameter and wrap in plastic wrap. Chill for at least 1 hour.
- Preheat oven to 350.
- Slice the dough into 1/4-inch rounds and place on baking sheets lined with parchment paper or silicone baking mats.
- Bake for 12-15 minutes, until the edges are just beginning to turn golden.
- Once out of the oven, cool completely on the baking sheets before serving. Store in an airtight container and enjoy for up to 1 week.