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
Preheat oven to 325F, place rack in center position, and line 2 half sheet pans with silicone liners.
Pulse almond paste in food processor until it resembles crumbs.
Add confectioners sugar and salt; pulse until it resembles sand.
Add egg whites and processes until a fine paste forms.
Use a #60 scoop to portion dough; roll in pine nuts and place on half sheet pan (12 per pan).
Flatten each ball of dough slightly and bake for 20 minutes; rest for 10 minutes before transferring to a rack to cool completely.
Dust with additional confectioners sugar if desired.