Pignoli Cookies

By joejudy

Ingredients

• One 15-ounce can almond paste, finely crumbled
• 1 cup confectioners' sugar
• 2 tablespoons honey
• 2 large egg whites
• 1 lemon, zested
• Pinch ground cinnamon
• Pinch fine salt
• 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

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 confectioner's sugar and mix on slow speed until well combined.

Add the honey, egg whites, lemon zest, cinnamon and salt, 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!