Thursday, October 22, 2015

Pignoli Cookies


makes 30-36 cookies

8 oz. almond paste
2 egg whites, slightly beaten
1/2 cup confectioner’s sugar
1/2 cup granulated sugar
1/4 cup flour. .
pinch of salt
1 cup pine nuts

In a small bowl, using an electric mixer break up almond paste. On low to medium speed, beat in egg whites until mostly smooth.

In a separate bowl, sift together confectioner’s sugar and granulated sugar. Beat into almond mixture. Then add flour and salt and mix until well combined.

Preheat oven to 300 degrees. Place pine nuts in a shallow bowl.

Using parchment paper, cover a cookie sheet. With wet fingers (this prevents the dough from sticking to your hands), roll dough into small balls, about 3/4 inch in diameter. Then roll the top and sides of the balls in the pine nuts. Place balls on a cookie sheet about 1 inch apart.

Bake for 17-19 minutes. Do not brown. Cookies should be pale on top and barely brown on the bottom. The centers should be soft.