Pignoli Cookies

Name: Pignoli Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 3 1/2 dozen cookies
Cuisine: italian
Ingredients: Two 8-ounce cans almond paste; 1 1/3 cups confectioners' sugar; 1/2 teaspoon kosher salt; 3 large egg whites; 1 1/2 cups pignoli (pine nuts)

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Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 20 min

Yield: 3 1/2 dozen cookies

These chewy Sicilian cookies are naturally gluten-free, and couldn't be simpler to make. Be sure you purchase canned almond paste and not marzipan, which contains more sugar.

Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 20 min

Yield: 3 1/2 dozen cookies

Ingredients

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Two 8-ounce cans almond paste

1 1/3 cups confectioners' sugar

1/2 teaspoon kosher salt

3 large egg whites

1 1/2 cups pignoli (pine nuts)

Directions

Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.