Cookies and Brownies, Elaine Walker

Italian Pine Nut Cookies (Pignoli)

1 pound almond paste
2 cups sugar
3 egg whites
1 cup pine nuts
confectioners’ sugar
non-stick foil

Spread the pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes. Let cool.

Use a food processor to break up the almond paste into a granulated form. Gradually add the sugar and mix well. Put in large bowl and set aside.

In a separate bowl, using an electric mixer, whip the egg whites for a long time. Get them nice & fluffy. Fold them into the almond paste/sugar mixture very gently.

Line a cookie sheet with non-stick foil. (If you can’t find non-stick foil, you can use regular foil but cookies will stick. You can lightly oil the foil, but this causes the cookies to spread out more and be flat.)

Using lightly floured hands, form small (bite size) balls of dough.

Pour the pine nuts into a bowl & roll the balls of dough in it, pressing the nuts in as you go.

Put the cookies on the cookie sheet and bake at 325 degrees F for 10-15 minutes, until very lightly brown on top. Leaving cookies on the foil lined cookie sheet, let them cool for 10 minutes.

Dust with confectioners’ sugar.

Store the cookies in a tin with foil on top.