Italian Pignoli Cookie

• 8 ounces Pignoli (pine nuts)
• 1/2 cup granulated sugar
• 1/2 cup confectioners sugar
• 1 dash salt
• 1/4 cup all-purpose flour
• 8 ounces can of almond paste
• 2 egg whites
• 1/2 teaspoon almond or vanilla extract
• confectioners sugar for dusting

1. Preheat the oven to 300 degrees. Line 2 cookie sheets with silpat liners or parchment. Place pine nuts "pignoli" in a shallow dish.
2. Combine granulated sugar, confectioners' sugar, flour and salt in a medium bowl and lightly toss.
3. Place almond paste in a mixing bowl of an electric mixer and mix to break up. Add beaten egg whites and mix on low speed until smooth. Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
4. Using a teaspoon or a scooper, scoop up a rounded spoon of dough and push dough side into the pine nuts so that they stick to dough. Ease dough out of scoop so that pine nuts are facing up on baking sheet. Place 2? apart and re-apply any loose nuts.
5. Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners' sugar.

nuts, granulated sugar, confectioners sugar, salt, allpurpose, almond paste, egg whites, almond, confectioners sugar

Taken from food52.com/recipes/20053-italian-pignoli-cookie (may not work)