Classic Italian cookies. Use canned almond paste if you can, as it is softer and mixes better with the other ingredients.
*Regular Pignoli cookie recipes do not include flour, but the little amount added in the recipe helps the cookies keep their shape.
- 1 8oz can almond paste
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 cup all purpose flour
- 2 medium egg whites, lightly beaten
- 4 oz pine nuts
- extra powder sugar to finish
Preheat oven to 300 degrees. Prepare two baking sheets with parchment paper. Place the pine nuts in a bowl.
In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour. Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together. Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you will not.
Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of pine nuts. Roll the cookie around until it is lightly coated and then place it on the prepared baking sheet. Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan. Bake the cookies 20-25 minutes and then cool. Dust lightly with powdered sugar before serving (optional).