Description
These chewy Italian pine nut or pignoli cookies are bursting with deep almond flavor. Very easy to make and your friends will think you bought them at the best Italian bakery.
Ingredients
- 1-½ pound (680 Grams) Canned Almond Paste (not Almond Filling Or Marzipan)
- 1-⅓ cup (150 Grams) Confectioners Sugar
- 1 pinch Fine Salt
- 3 (90 Grams) Large Egg Whites, Room Temperature
- ½ pounds (227 Grams) Pine Nuts
- Additional Confectioners Sugar, For Dusting (optional)
Preparation
Preheat oven to 325ºF. Place rack in center position, and line 2 half sheet pans with silicone liners.
Pulse almond paste in food processor until it resembles crumbs. Add confectioners sugar and salt, pulse until it resembles sand. Add egg whites and processes until a fine paste forms.
Use a #60 scoop to portion dough. Roll in pine nuts and place on half sheet pan (12 per pan). Flatten each ball of dough slightly.
Bake for 20 minutes. Rest for 10 minutes before transferring to a rack to cool completely. Dust with additional confectioners sugar if desired.
