Pine nuts are known as pignoli in Italy. Almond paste is available in specialty food stores and most supermarkets; do not substitute marzipan.
Recipe information
Yield
makes about 18
Ingredients
Preparation
Step 1
Preheat the oven to 350°F, with racks in the center and lower third. Line two large baking sheets with parchment paper; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and both sugars on medium speed until mixture resembles coarse crumbs, about 2 minutes. Add egg whites and vanilla, and beat on medium-high speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt; beat until combined, about 1 minute. Dough will be very soft and tacky.
Step 3
Place pine nuts in a small bowl. Scoop out a tablespoon of dough; using dampened fingers, drop dough into pine nuts, coating one side. Transfer rounds, coated side up, to prepared baking sheet, about 2 inches apart. Repeat with remaining dough. Fill in any bare spots on rounds with remaining pine nuts.
Step 4
Bake, rotating sheets halfway through, until edges of cookies and pine nuts have turned golden brown, 13 to 15 minutes. Transfer cookies on parchment to a wire rack to cool completely. Using an offset spatula, carefully loosen from parchment paper. Using a fine sieve, dust cookies with confectioners’ sugar. Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container at room temperature for up to 4 days.
Pignoli Cookie how-to
Step 5
Balls of almond-rich dough are dropped into a bowl of pine nuts to coat the tops before baking.
