Pignoli Pine Nut Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1/4 cup pine nuts
02 -
8 ounces almond paste
03 -
2/3 cup sugar, divided
04 -
2 egg whites
# Instructions:
01 -
In a small dry skillet, toast the pine nuts over low heat until they are fragrant. Set aside.
02 -
In the bowl of a food processor, break up the almond paste. Use the pulse feature to process for a few seconds at a time, scraping down the sides as needed until the mixture resembles fine sand.
03 -
Add sugar to the almond paste in two stages, processing for a few seconds after each addition until combined.
04 -
In a separate bowl, beat the egg whites until stiff peaks form.
05 -
Fold the almond mixture into the egg whites, ensuring the mixture is well combined. Chill the dough in the refrigerator for at least one hour.
06 -
Preheat the oven to 325°F. Line a baking sheet with parchment paper to prevent sticking.
07 -
Drop the dough by teaspoonfuls onto the prepared baking sheet. Press 8-10 pine nuts into the top of each cookie, flattening slightly.
08 -
Bake the cookies for 14-15 minutes. Remove from the oven before they begin to brown. Let them cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
09 -
Store the cooled cookies in an airtight container for freshness.
# Notes:
01 -
Using parchment paper is essential to prevent the cookies from sticking to the baking sheet.