Mary Ann's Christmas Pignoli Cookies
The food processor makes quick work of this rich cookie dough. Almond paste yields a festive flavor, and pine nuts provide a Christmasy crunch.
- 1 (8 ounce) can almond paste
- 1/2 cup granulated sugar
- 1/2 cup powered sugar
- 1/4 cup all-purpose flour
- 2 medium egg whites, lightly beaten
- 8 ounces pine nuts
- Powdered sugar for dusting
Adapted from cookingwithnonna.com
Preheat oven to 300°F.
Prepare two baking sheets with parchment paper, or use silicone linings.
Place the pine nuts in a bowl. Set aside.
In a food processor or by hand, 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 the egg whites, while other times you won't.
Using a spoon and slightly wet hands, scoop a small spoonful of the dough, shape into a ball, and place this into the bowl of pignoli (pine nuts).
Roll the cookie around until it is lightly coated and place it on prepared baking sheet, placing cookies 2 inches apart.
Bake 20 to 25 minutes.
Cool on wire rack. Dust lightly with powered sugar before serving.......Enjoy!!!