Pignoli Cookies

By Pikachutherecipereader

As an Italian from NY, I can tell you that the secret to these cookies is you absolutely MUST make your own almond paste. It's super simple and WAY cheaper than buying it. Plus the flavor cannot be compared to anything store bought.
Here is my favorite recipe for almond paste:

2 Cups Slivered Almonds
½ Cup Granulated White Sugar
2 Egg Whites
4 Tbsp Butter (softened)
2 Tsp Pure Almond Extract (get the good stuff, not imitation)

Blend almonds and sugar in food processor until you get a fairly fine powder. (Will still be a little gritty, don't worry about that.) Add in egg whites, butter & almond extract. Remove paste and store in tightly sealed container in refrigerator.

Can also form into a ball when cold and wrap in plastic wrap and wax paper, then put into a zip lock bag. Stores well in freezer, will stay fresh in fridge for at least a month. That's it!
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/pignoli-cookies-recipe.html#sni-reviews?oc=linkback

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Ingredients

Ingredients
One 15-ounce can gluten-free almond paste, finely crumbled
1 cup confectioners' sugar
2 tablespoons honey
Pinch ground cinnamon
Pinch fine salt
2 large egg whites
1 lemon, zested
1/2 to 3/4 cups pine nuts
Special Equipment: disposable pastry bag

Details

Servings 40
Preparation time 20mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.

In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined.

Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.

Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.

Pine nutty!