Mini Pignoli Cookies
An Italian classic - soft chewy almond goodness!
Ingredients
- 12 oz Box of Almond Paste
- ¼ cup Sugar
- ¼ cup Confectioners' Sugar
- 1 tsp Pure Vanilla Extract
- ¼ cup Egg Whites (if you use more white the cookies will flatten)
- ¼ cup Pine Nuts
- 1 pinch Salt
- 2 tbsp Flour
- ¾ cup Additional Pine Nuts
Instructions
- In mixer place Almond Paste, Sugar and Confectioners' Sugar and beat about 2 minutes. It will look crumbly. Add Pure Vanilla Extract.
- With mixer at medium speed slowly add EXACTLY ¼ cup Egg Whites (if you use more egg whites the cookies will flatten).
- Turn mixer to high speed and beat for 2 more minutes - it should be a smooth paste.
- Mix together ¼ cup Pine Nuts, Salt and Flour. Mix nut mixture into Almond batter and beat 2 more minutes.
- Place additional ¾ cup Pine Nuts into a shallow bowl. Drop rounded teaspoons of the batter into the nuts to coat one side. Turn dough - nut side up on parchment lined sheet pan leaving space for cookies to double in size.
- Bake in 300℉ oven for 22 minutes or until golden brown. Cool on wire rack.
