Pignoli Amaretti Cookies

Pignoli Amaretti Cookies (Pine Nut Cookies)

Adapted from Sweet Maria’s Italian Cookie Tray
Recipe from: http://angelninascottage.com

Ingredients:

1 1/2 lbs almond paste (broken into pebble sized pieces)

1 1/2 cups sugar

1 cup confectioner’s sugar

4 egg whites

2 cups pine nuts

Directions:
Preheat oven to 350 degrees.

Combine almond paste with sugars in food processor and pulse till size of pebbles.

Add mixture to mixer and add egg whites, mix on low till blended, then medium speed for a few minutes.  This will make a sticky dough.

Roll dough into 1″ balls.  Roll in pine nuts, or roll tops and sides in pine nuts.  Place on lined (parchment or silicon) cookie sheet 2″ apart.  Using your fingers, slightly flatten tops of cookies.

Bake for 15-20  minutes or till golden brown.  Remove cookie sheets from oven.  Allow cookies to cool on parchment for easier removal.  When cookies are cool use a metal spatula to loosen from parchment.

Store in an airtight container.

Approx 50 cookies

I highly suggest using the silicon mats or parchment–these are sticky little buggers!

Wet your hands with water while forming the cookies–it really helps!