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Italian Pignoli Cookies Recipe

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This recipe for Italian Pignoli Cookies is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz almond paste
½ cup white sugar
1 cup powdered/icing sugar
¼ tsp salt
4 large egg whites
1 ½ cups pine nuts
confectioners’ sugar for dusting optional

Preheat oven to 325°. Line 2 cookie sheets with parchment paper and set aside.
Place the almond paste and granulated sugar into a food processor, then process until smooth. Add in the powdered sugar. salt and 2 egg whites and process until smooth again.
Scrape the dough out of the food processor and into a medium bowl. Cover and refrigerate for 30 min.
Whisk the remaining 2 egg whites in small bowl and set aside.

Place the pine nuts on shallow plate next to the egg whites, then place a cookie sheet beside it to form a working line. Lightly flour your hands then roll the dough into 1 inch balls.
Coat each dough ball in egg whites, shaking off excess, then roll in the pine nuts, pressing lightly to stick.
Arrange the balls on cookie sheets 2" apart.
Bake 15-18 min in the preheated oven, or until lightly browned.
Remove from the oven and let the cookies rest on the baking sheet for 2-3 min, then transfer to wire rack to cool completely.
Dust with a small amount of powdered sugar if desired.

Recipe Notes
If you find that the dough is too sticky to roll into bowls, add in some almond flour until the dough can be rolled into the one inch balls!
Directions:
Directions:

 

 

 

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