Pignoli

Directions

1. Preheat the oven to 400°.

2. Spread 1 cup of the pine nuts in a single layer on a sheet pan and toast for 5 minutes. Cool and coarsely chop.

3. Place the almond paste and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until the paste and sugar is incorporated and smooth.

4. Add the egg whites and beat until smooth about 20 seconds.

5. Stir in the flour and salt until smooth. Add the pine nuts and mix until evenly incorporated. Turn the dough out onto a sheet of plastic wrap and wrap well. Refrigerate for 1 hour.

6. Preheat the oven to 425°. Line a sheet pan with parchment paper.

7. Place the remaining 2 cups of untoasted pine nuts in a medium bowl. Use a small 1-ounce ice cream scoop or two tablespoons to scoop enough of the dough to roll into 11⁄2-inch balls. The dough will be sticky. Roll in the pine nuts to coat evenly and place 2-inches apart on a parchment lined sheet pan. Brush tops of balls with the beaten egg white then pick up the cookie and press into the bowl of pine nuts. Place the cookie pine nut side up on the sheet pan and press down lightly to flatten the balls and set the pine nuts.

8. Bake until golden, about 16 minutes. Turn the sheet pan around half way through baking. Cool on a rack and store in an airtight container.