Italian Pignoli Cookies
Traditional, Italian almond cookies rolled in mild pine nuts.
Ingredients
Step 1
In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
Step 2
Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly.
Step 3
Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Step 1
Bake, then cool for 1 minute before removing from pans to wire racks.
Step 2
Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.
Step 3
Shape dough into 1-in. balls. Roll in egg whites, then in pine nuts. Place 2 in. apart on baking sheets and flatten slightly.
Step 4
Beat in 2 egg whites, then gradually add confectioners' sugar; mix well.
Step 5
In a bowl, beat the ingredients until crumbly.
Step 6
In a bowl, whisk remaining 2 egg whites.
Step 7
Place pine nuts in a bowl.
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