Monet’s Pignoli Cookies

Yields 2 dozen cookies



1 (8 oz) Can Almond Paste

1/2 Cup Granulated Sugar

1/2 Cup Powdered Sugar

1/4 Cup All-purpose Flour

1 teaspoon McCormick Ground Cinnamon

1/4 teaspoon McCormick Ground Ginger

1/4 teaspoon McCormick Ground Nutmeg

2 Medium Egg Whites, Lightly Beaten

4 Ounces Pine Nuts

4 Ounces Almonds

Extra Powdered Sugar To Finish
Preheat oven to 300 degrees Fahrenheit. Line two cookie sheets with parchment paper. In a small bowl, combine pine nuts and almonds. Set aside.
In a food processor, pulse the almond paste into small pieces. Add flour, sugars, and spices. Process until finely ground.
Add in egg whites and process until dough forms. Using a cookie scoop, or a tablespoon, place rounded pieces of dough on prepared cookie sheets. 2 inches apart. Sprinkle each cookie with the almond and pine nut mixture.
Bake the cookies for 20 to 25 minutes, until lightly golden. Allow to cool completely before dusting lightly (or not so lightly) with powdered sugar.