Pine Nut Cookies (Pignoli)

from ButterYum
makes 60 cookies (#60 scoop)

Ingredients
  • 1 1/2 pounds (680 grams) canned almond paste (not almond filling or marzipan)

  • 1 1/3 cups (150 grams) confectioners sugar

  • 3 large (90 grams) egg whites, room temperature

  • pinch of salt

  • 1/2 pound (227 grams) pine nuts (aka pinoli, pignoli, pinon)

  • optional: confectioners sugar for dusting

Directions

  1. Preheat oven to 325F, place rack in center position, and line 2 half sheet pans with silicone liners.

  2. Pulse almond paste in food processor until it resembles crumbs.

  3. Add confectioners sugar and salt; pulse until it resembles sand.

  4. Add egg whites and processes until a fine paste forms.

  5. Use a #60 scoop to portion dough; roll in pine nuts and place on half sheet pan (12 per pan).

  6. Flatten each ball of dough slightly and bake for 20 minutes; rest for 10 minutes before transferring to a rack to cool completely.

  7. Dust with additional confectioners sugar if desired.

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