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| Pignoli Cookies I |
"They are pleasantly sweet, made with almond paste and pine nuts, but no flour."
Ingredients :
- 12 ounces almond paste
- 1/2 cup white sugar
- 1 cup confectioners' sugar
- 4 egg whites
- 1 1/2 cups pine nuts
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 1H10M |
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- Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
- Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
- Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
- Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.
Notes :
- If you need to keep these gluten free, use gluten-free flour when shaping the cookies.
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