Crunchy, chewy, sweet and nutty, Pignoli (pine nuts) cookies are the Italian version of macaroons. As far as I know it is a sicilian cookie. These cookies are toasty on the outside and nice a chewy on the inside.
- 2 (8-ounce) cans almond paste coarsely crumbled (not marzipan!
- 1 1/2 cups powdered confectioners sugar
- 1/2 teaspoon salt
- 2 large egg whites
- 2 tablespoons mild honey
- 1 cup raw pine nuts
Use canned almond paste only because the type sold in tubes is too crumbly and will not give the cookies the right consistency.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Pulse almond paste in food process until broken up into small bits, then add powdered sugar and salt; continue to pulse until finely ground, about 1 minute. Add egg whites and honey; process until well combined.
Using a rounded teaspoon for each cookie, roll the dough into 1-inch balls. Place cookies about 2 inches apart on prepared cooking sheets. Using your fingers, slightly flatten each cookie and press some pine nuts into each cookie to cover. Have a bowl of water near to dip your fingers in before rolling each cookie. As this dough is very sticky, the water will keep the dough from sticking to your fingers.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, approximately 12 to 15 minutes until lightly golden brown and soft and springy. Do not overcook these cookies. Remove from oven and allow cookies to cool a few minutes on the baking pans, then transfer to a wire rack to cool completely.
Makes approximately 3 1/2 dozen cookies.
yummmmm!!! love these cookies!!
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