Pignoli Cookies 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 Cookies printer friendly version located here.
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