Having a gluten allergy is just no fun. Especially when you walk into an Italian bakery! What a find when I went to a fabulous bakery in NY when I saw they had a gluten free Pignoli cookie stuffed with Cannoli cream! Why had I never thought of this??? Pignoli cookies are made with almond paste and egg whites…TOTALLY gluten free! I knew I could add the Kitchen Witchy spin on these treats by making the cannoli cream chocolate and cinnamon! These are a MUST to satisfy your sweet tooth and delight all the Gluten Free people in your life at the holidays and year round!
For the Pignoli:
- 14 oz Almond Paste
- 1/2 cup sugar
- 2 cups confectioners sugar
- 2 egg whites
- Pine nuts (or slivered almonds)
For the Cannoli Cream:
- 1 cup Whole Milk Ricotta Cheese
- 1/4 cup Confectioners sugar
- 2 TBSP Cucina Aurora Chocolate Cinnamon Dessert Dip Mix
- 1/4 cup mini chocolate chips (optional)
- Heat oven to 325 degrees.
- In a food processor mix Almond Paste, Sugars, and egg whites on medium speed until well combined.
- Scoop into balls and roll in Pine Nuts.
- Place each ball on a cookie sheet lined with parchment paper, leaving 2 inches between each one to allow for spreading while baking.
- Bake for 10-15 minutes until lightly golden brown.
- Remove from pan and allow to cool 20 minutes.
- While cookies are baking, make the cream: In a medium size bowl mix Ricotta cheese, 1/4 cup confectioners sugar, Chocolate Cinnamon Dessert dip and chocolate chips. Mix well and chill for 30 minutes.
- Make sandwiches using the cookies and the prepared cream. Refrigerate and serve chilled. ENJOY!
*NOTE* Pignoli cookies can be made ahead and frozen in an air tight container for up to 3 months. Whip up a batch of cream the night before guests arrive and make the sandwiches up to a day before serving. DO NOT freeze cream…it will not defrost well and the consistency will change.
