Pignoli cookies are standard at any Italian bakery. But they are the simplest of cookies to make at home, mixed in one bowl and ready in under an hour. Anne Burrell's special touch? A bit of honey.
- One 15-ounce can gluten-free almond paste, finely crumbled
- 1 cup confectioners' sugar
- 2 tablespoons honey
- Pinch ground cinnamon
- Pinch fine salt
- 2 large egg whites
- 1 lemon, zested
- 1/2 to 3/4 cups pine nuts
- Special Equipment: disposable pastry bag
Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.
In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined.
Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.