Pignoli Cookies

Start by making almond paste: add 1.5 cups almond flour, 0.5 cups powdered sugar, and 0.25 teaspoons sea salt to a food processor.

Mix the dry ingredients until well combined and starting to clump together.

Add 1.5 egg whites to the mixture and blend until it resembles a paste.

Optionally, add 0.5 teaspoons almond extract and blend for a few more seconds.

Leave the almond paste in the food processor for convenience.

To make the cookie dough, add 0.5 cups granulated sugar to the almond paste and mix well, using a spatula to break down clumps.

Add 2 room temperature egg whites and blend until smooth and creamy.

Slowly add 1 cup powdered sugar, mixing carefully to avoid mess.

Scoop the cookie dough into a bowl and refrigerate for about 20 minutes to firm up.

After refrigerating, roll the dough into 1-inch balls and place them on a cookie sheet.

Freeze the cookie balls for about 10 minutes to firm up the outside.

Dip the chilled cookie balls in the whipped egg white mixture and roll them in pine nuts, pressing gently to help them stick.

If short on pine nuts, substitute with slivered almonds.

Place the cookies in a preheated oven at 325 degrees Fahrenheit for 15 to 18 minutes.

Equipment Needed

Spice Level: