Pignoli Cookies (Pine Nut Cookies)

makes about 35 - 40 cookies, depending on the size you make them

1-1/4 cups pine nuts (plus more for garnish)

1 cup whole raw almonds (not roasted)

1/2 cup sugar (8 tablespoons, divided)

1 teaspoon finely grated orange zest

1/4 teaspoon salt

3 large egg whites, divided

1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Spread 1-1/4 pine nuts and the almonds on a baking sheet. Toast about 8 minutes. Let cool.

Grind nuts in a food processor with 6 tablespoons sugar until finely ground. Transfer to a large bowl. Add orange zest and salt. Mix thoroughly.

Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanila and beat until stiff peaks form. Fold into nut mixture.

Line baking sheets with either Silpat or parchment. Form cookies into balls, about 2 teaspoons each. I use a melon baller and dip it in water when it gets sticky.  Brush with the last egg white and press a few pine nuts in the top for garnish.

Bake until slightly golden about 14-15 minutes.

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