Keto Pignoli Cookies
These keto pignoli cookies are all you could want in a minimal carb Italian cookie – or any cookie for example. A meltingly sensitive almond flour cookie generously studded with pignoli nut products that get all warm and toasty during cooking – it’s a cookie lover’s desire come true!
My love of Italian shortcakes runs deep, and I have effectively modified some of my favorites into keto friendly versions – my most popular so far being the Keto Almond Crescent Cookies I published a year or two ago.
While I love those cookies still, I think this Keto Pignoli Cookie formula might be considered a contender for top-level Italian cookie. It’s a hardcore call and I’ll have to make both quality recipes again and try them hand and hand to truly make sure if I can select a favorite.
For the present time, I’ll just say that you’re gonna want to provide these a go (and perhaps others too, and you’ll be able to tell me which you prefer best.)
Making a keto pignoli biscuit has been on my set of things you can do for a long period, however, when we were in Italy this summer and I experienced The most impressive pignoli shortcakes ever, I understood I needed to bump it to the very best of the list whenever we got home.
I’ve eaten a great deal of pignoli cookies – both homemade and purchased from bakeries around, including in NY which were super legit. The pignoli cookies I got in a town called San Gimignano in Tuscany though, were the best I’ve ever endured. Unsurprising that the greatest Italian cookie I’d eat would be present in Italy I imagine, but what struck me was just how much better these were than the ones I’d consumed in us.
I’m still uncertain what made those particular pignoli cookies so superior – fresher elements, better technique… who understands? Whatever it was, I’ll remember that perfect taste and consistency, which elevated the pub for all the pignoli cookies I’ll ever eat in the foreseeable future.
All that apart, these keto pignoli cookies, which aren’t in the same little league as the ones we’d in Tuscany, are pretty near to the taste and texture that you will get within an average (but still great) pignoli cookie.
Pignoli cookies are usually made out of almond paste (also known as Marzipan,) which is packed with sugars and a no-no on keto. You may make a sugar-free almond paste if you would like to go the greater traditional route, but honestly, these keto pignoli cookies made with almond flour and sweetener are so much simpler to execute.
I also know that pignoli nuts (aka. pine nut products) aren’t cheap – they could be quite pricey in truth. I promise these keto pignoli cookies are well worth the splurge! I cut back about 10 deals of pine nut products from Italy because these were so inexpensive there set alongside the States, but since the majority of you don’t have that option, I recommend buying in mass online.
You can purchase pine nuts by the pound on Amazon for about $18, and store them in the freezer so they don’t go rancid then. Be sure to buy RAW pignoli nut products – not toasted. If you focus on toasted they will probably get too dark when cooked into these cookies, which will damage the appearance and the taste. Natural pignoli nut products are also amazing in basil pesto, so it’s nice to keep these things on hand for them as well.
Keto Pignoli Shortcakes – Low carbohydrate
These keto pignoli cookies don’t require almond paste and are extremely easy to make. A tasty low carbohydrate Italian cookie that is also gluten free and dairy products free!
Writer: Mellissa Sevigny Preparation Time: 10 minutes Make Time: 12 minutes Finish Time: 22 minutes
- 1 sizeable egg
- 1 saltspoon almond extract
- Pinch of salt
- 1 glass granulated erythritol sweetener
- 2 mugs superfine blanched almond flour (almond food won’t work)
- 1/3 glass pignoli nut products (aka. pine nut products)
- Preheat range to 325 degrees.
- Merge the egg, almond draws out, sodium and sweetener in a mid-sized dish.
- Defeat with a mixer for 2 minutes or until shiny.
- Add the almond flour and defeat until completely integrated and a stiff dough forms.
- If the dough is too dried out, add 1 tablespoon of drinking water so that it will keep together.
- Place the pignoli nut products on a little plate.
- Pinch off a bit of dough and move into a ball about 1 in . in diameter.
- Press the very best of the ball into the pignoli nut products and then place the cookie nut part through to a parchment-lined cookie sheet.
- Gently press down on the cookie to flatten somewhat and ensure that the pine nut products are safely attached.
- Repeat with the rest of the dough – you should finish up with 20 cookies.
- Bake for 12 minutes or until just gently fantastic brownish. Usually, do not overbake or they’ll be dried out.
- Remove from the range and softly transfer the cookies to a rack or platter to cool. Garnish with powdered erythritol if desired.
- Store within an airtight box for a week in the refrigerator, or up to six months in the refrigerator.
Net carbs every cookie = 1g
MEAL: 1 cookie
Calorie consumption: 83
Excess fat: 7g