PIGNOLI COOKIES
I've been making these cookies for a 12 years now. The first time I ever had a Pignoli Cookie I fell in love with them. I was visiting friends in NY and they had purchased these cookies from a bakery. I had never heard of them before. When I came home from my vacation, I started searching online for a recipes. I found this...
Provided by Diane Atherton
Categories Chocolate
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
- 2. With a stand mixer, beat the grated almond paste, sugar and confectioners sugar until it is crumbly in appearance, about 2 minutes. Add vanilla.
- 3. On a medium speed, slowly add the egg whites. Increase speaed to high and beat for three minutes to form a smooth paste.
- 4. Mix 1/4 cup of the pine nuts, salt and flour together; add to batter and beat on high for two minutes. Batter should be stiff. NOTE: If batter is not stiff enough to hold together; add additional flour 1 tsp at a time until it is firm.
- 5. Pour remaining pine nuts in a shallow bowl; drop batter by rounded teaspoon onto the pine nuts. Lift out and place the cookie on cookie sheet "no nuts side" down. Leave space for cookies to double in size.
- 6. Bake 22 minutes or until the cookies are a light golden color. You don't want to brown them. Place on a wire rack to cool.
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