Pignoli Cookies - Love & Lemons

Preheat the oven to 325°F and line a large baking sheet with parchment paper.

In a food processor, place the almond paste, granulated sugar, powdered sugar, egg white, and salt and pulse to form a thick, smooth paste.

Transfer to a medium bowl, add the almond flour, and stir to combine.

Place the pine nuts in a small bowl. Scoop heaping tablespoons of the dough, then use your hands to roll them into balls. If the dough is too soft to roll, chill in the refrigerator for 5 minutes to firm up. Roll in the pine nuts, pressing lightly so that the pine nuts stick to the dough.

Place on the baking sheet, leaving at least an inch between cookies. Press down on the tops of the cookies to flatten them slightly, then bake for 18 to 22 minutes, or until lightly golden brown around the edges.

Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Equipment Needed

Spice Level:

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