Pignoli Cookies


  • 1 (8 oz.) can almond paste
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 6-7 oz. pine nuts

Preheat oven to 300 degrees F. Prepare two baking sheets with parchment paper, or use silicone linings.

Place the pine nuts in a bowl.

In a food processor, break up the almond paste into small pieces. Add the two sugars and pulse until combined.

Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together. Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won't.

Using a spoon and slightly wet hands, scoop a small spoonful of the dough and roll into a ball. Roll the dough around in the bowl of pine nuts until it is lightly coated, and then place it on the prepared baking sheet.

Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan.

Bake the cookies 20 to 25 minutes until the bottoms begin to lightly brown. Remove from the oven and allow to cool fully. Store in an airtight container.
by The Savvy Kitchen