Pignoli Cookie 4 oz Pignolia (pine nuts)
8 oz Canned almond paste; cut into small pieces)
2/3 c Sugar
2 Egg whites
1 ts Fresh lemon peel; grated
Preheat oven to 325 F.
Line a cookie sheet with foil, parchment, or heavy brown paper. Place
pine nuts in shallow dish. In medium size bowl beat almond paste,
sugar, egg whites and lemon peel with electric mixer until smooth.
With slightly wet hands form dough into 1 inch balls, using a heaping
tsp for each. Press balls into nuts, flattening balls slightly and
coating one side. Place 1 inch apart on prepared cookie sheet. Bake
22-25 min until golden brown. Cool completely on cookie sheet or
rack. Store tightly covered 2 weeks.
Pignoli Cookie printer friendly version located here.
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