Italian Pignoli Cookies
makes 40
Recipe from Washington Post
For this recipe, make sure to use canned almond paste, not almond filling or almond paste in a tube, or marzipan.
Read more about this recipe at the Washington Post.
ingredients
1 (8-ounce) can almond paste
1 1/4 cups sugar
2 large egg whites, at room temperature
4 to 5 tablespoons pine nuts
timer
prep: 15 minutes
total: 1 hour 15 minutes
tools
stand mixer
plastic wrap
2 rimmed baking sheets
parchment
spatula
cooling rack
instructions
1. Using a stand mixer on low speed, add the almond paste and some of the sugar and mix to break up the chunks of almond paste. Add the remainder of the sugar and mix until blended, then add the egg whites and mix just until the dough is smooth (you want to mix, not pulverize).
2. Shape dough into a ball. It will be moist and sticky. Cover tightly with plastic wrap and refrigerate overnight.
3. Position a rack in the upper third of the oven and preheat the oven to 325F. Have ready 2 rimmed baking sheets lined with parchment paper.
4. Roll the dough into balls a little bigger than marbles. Press 6 to 8 pine nuts into each piece. As you do this, slightly flatten the top, but leave the center slightly mounded. Place dough on the prepared baking sheets.
5. Bake one sheet at a time for 15 to 20 minutes or until lightly brown (don't let the cookies get dark brown). Let sit on baking sheet for about 5 minutes, then transfer with a spatula to a rack to cool completely. Cookies can be stored in an airtight container with wax paper between layers for about 2 weeks or can be frozen for about 3 months.
