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These Sugar-Free Pignoli Cookies are so good you won’t miss the sugar at all! Sugar free desserts definitely don’t have to be lacking flavor!
The wife has been making pignoli cookies for a long time. It’s really the only pignoli cookies that I knew until I realized that there are a lot of different versions. Some I guess are more traditional, like the almond paste – a more puffy pignoli cookie. These pignoli cookies are not the puffy kind. And there’s no almond paste.
We’re always trying to cut down a little bit on the sugar around here – trying to set a good example for the boys. It’s hard when I tell them they can’t drink soda but then they see me sneaking one. Practice what you preach, I know.
SO here we are.
I’m making my favorite pignoli cookies today with Truvia® zero-calorie sweetener. AND I’m giving up soda – again. I’ve tried diet sodas, but it’s not the same. And soda isn’t the best thing to drink anyway, regular or diet. Water? Yep, drinking more of that too, but I need something that has some flavor. So I took some of that Truvia and brewed up some Bigelow® Tea.
Start the cookie dough by using the Truvia conversion chart right on the bottle in place of the normal amount of sugar in the recipe. This dough has to chill for an hour once it’s made, so be sure to leave some time for that. You can do it over night, too.
Then slice the dough into circles and place them on your baking sheet. Add the pignoli nuts to the tops – you don’t have to get all decorative if you don’t want. Add them on however you want.
Bake them for 8-10 minutes and then let them cool. Brew up some of that Bigelow Tea (with or without the bourbon) and you’ve got the perfect afternoon treat or after dinner dessert!
We also like to eat them for breakfast around here too…but don’t tell anyone.Print
Makes 2 1/2 dozen cookies
- 1 stick of unsalted butter, at room temperature
- 3 1/2 T. Truvia® zero calorie sweetener
- 1 t. vanilla extract
- 1/4 t. almond extract
- 1 t. ground fennel seed
- 1/4 t. salt
- 1 egg
- 1 1/4 c. flour
- 1/4 – 1/2 c. pignoli nuts
- Beat together the butter, Truvia®, ground fennel seed, salt, vanilla and almond extracts together in a large bowl.
- Add the flour and mix until it just comes together.
- Get out a long piece of plastic wrap and place the cookie dough on top..
- Shape the dough into a long, 8″ log and wrap tightly with the plastic wrap.
- Refrigerate for 2 hours, or you can do this the night before.
- Preheat your oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Slice the dough carefully into 1/4″ slices and lay out on your baking sheets.
- Place the desired amount of pignoli nuts on each cookie and bake for 10-15 minutes, just until the edges are slightly brown.