Italian Pine Nut Cookies (Pignoli)

1 pound almond paste, Solo brand (no substitutes)
2 cups sugar
3 egg whites
1 cup pine nuts
confectioners’ sugar
non-stick foil

Preheat oven to 375 F. Spread the pine nuts on a baking sheet and bake until very lightly golden-brown, about 4 minutes (watch carefully – they can start to burn quickly). Let cool.

Turn the oven down to 325 F.

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. (You can substitute parchment paper but don’t use wax paper and don’t grease the pan. Greasing the pan causes the cookies to spread out too much 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 lightly brown on top. (For best results, bake only one sheet of cookies at a time.)

When done, remove from oven but leave the cookies on the foil to cool for at least 10 minutes. Then dust with confectioners’ sugar.

Repeat for rest of dough.

Store the cookies in a tin with foil on top.

Makes about 40 cookies.

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