Of all the cookies that are around in the world for the tasting, these Pignoli cookies rank the highest on my list of true favorites! I have a friend of Italian heritage who will (every once-in-a-blue-moon) make these cookies for a party or something, and she always makes just a few extra for me! A true delight these little cookies!
- 8 ounces, weight Pignoli (pine Nuts)
- ½ cups Granulated Sugar
- ½ cups Confectioners Sugar
- ¼ cups All-purpose Flour
- 1 dash Salt
- 8 ounces, weight Almond Paste
- 2 whole Egg Whites
- ½ teaspoons Almond Or Vanilla Extract
Directions: Preheat the oven to 300ºF. Line 2 cookie sheets with Silpat liners or parchment. Place pine nuts or pignoli in a shallow dish.
Combine granulated sugar, confectioners sugar, flour and salt in a medium bowl and lightly toss.
Place almond paste in a mixing bowl of an electric mixer and mix to break up. Add beaten egg whites and mix on low speed until smooth. Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over-beat.
Using a teaspoon or a scooper, scoop up a rounded spoon of dough and push the dough side into the pine nuts so that they stick to the dough.
Ease dough out of scoop so that pine nuts are facing up on baking sheet. Place 2″ apart and re-apply any loose nuts.
Bake cookies for about 25 minutes. Use a shorter baking time if you like soft cookies and a longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners sugar.
Store in an airtight container in the refrigerator for up to 2 weeks.
Happy Baking & Bon Appétit!