Pignoli Cookies

By Golfwidow7

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

Details

Servings 40
Preparation time 20mins
Cooking time 34mins

Preparation

Step 1

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.