Pignoli Cookies

By mariannefeldman

from Martha Stewart"s Baking Handbook, p 93

see odense.com for similar recipe with minor variations:

http://odense.com/index.php?page=recipe&id=55

or another variation from lovenbake.com, which includes a version w/orange zest:

http://www.lovenbake.com/cookbook/popup.php?sb_id=61

Ingredients

• 7 oz almond paste
• 1/2 cup sugar
• 1/2 cup confectioners sugar, plus more for dusting
• 2 large egg whites (60 grams)
• 1/2 tsp vanilla extract
• 3 tbs AP flour
• 1/8 tsp salt
• 3/4 cup pine nuts

Preparation

Step 1

Pre heat oven to 350 F
Line 2 baking sheets w/parchment
In bowl of electric mixer w/paddle attachment:
beat almond paste with both sugars on medium speed til mixture resembles coarse crumbs, about 2 mins

Add egg whites & vanilla, beat on medium high speed until a smooth paste forms , 3 - 4 mins

Add flour & salt, beat til combined, about 1 min
Dough will be very soft & tacky

Place pine nuts in small bowl
Scoop out a tablespoon of dough (use dampened hands to prevent sticking), drop dough into pine nuts coating dough on 1 side

Place dough on parchment lined pan w/nut side up, repeat, spacing dough about 2" apart
Fill in any bare spots w/nuts


Bake til edges of cookies & nuts have turned golden brown, 13 - 15 mins

Transfer cookies on parchment to wire rack to cool

When completely cool use offset spatula or knife to remove cookies from parchment

Dust cookies w/confectioners sugar

Keep cookies stacked w/layers of parchment in airtight container at room temp for up to 4 days