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Pignoli Cookies
(Makes about 48 cookies)
1-1/2
pounds *almond
paste
1-1/2 cups
sugar
1 cup confectioners' sugar
4 egg whites
2 cups pine nuts
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
Break the almond paste into small pieces
With an electric mixer, combine almond paste, both sugars, and egg whites.
Mix on medium speed for 2 minutes.
The dough will be sticky.
Roll the dough into 1-inch balls.
Roll the balls in the pine nuts, pressing to adhere the nuts.
Place the dough 2-inches apart on the prepared baking sheet.
Slightly flatten the tops of the cookies.
Bake 15-20 minutes or until golden brown.
Remove from the oven.
Allow cookies to cool completely on the parchment paper.
When cool, remove and store in an airtight container.
*Almond paste is a
mixture of ground blanched almonds and sugar.
It is an ingredient in many Italian cookies and pastries. Almond
paste is usually sold in small cans
in the baking aisle of stores.
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