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Pignoli Cookies I
"They are pleasantly sweet, made with almond paste and pine nuts, but no flour." Original recipe yield: 3 dozen.
INGREDIENTS:
12 ounces almond paste
1/2 cup white sugar
1 cup confectioners' sugar
4 egg whites
1 1/2 cups pine nuts
DIRECTIONS:
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.
Rating: 0/0
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