Pignoli Cookies

• 16 ounces, weight Almond Paste (Two 8 Oz. Cans)
• 2/3 cups Granulated Sugar
• 1-1/3 cup Confectioners Sugar
• 5 whole Egg Whites, Divided
• 1 pound Pignoli Nuts

1. 1. Preheat oven to 325 degrees F.
2. 2. Line at least 2 cookie sheets with lightly greased parchment or use silicone baking mats.
3. 3. In a food processor, pulse almond paste and granulated sugar until smooth. Add confectioners' sugar and 3 of the egg whites and process until smooth.
4. 4. Place pignolis in a shallow bowl or on a small plate. Lightly flour your hands, and roll dough into balls about the size of golf balls.
5. 5. Press into the pignolis, coating all over. Place on the cookie sheet and flatten balls of dough to about 1/4" thick and 1 1/2" round. Pignolis should be on the top, bottom, and sides of the cookies.
6. 6. Whisk the remaining 2 egg whites, and lightly brush the tops and sides of the cookies with the beaten egg whites.
7. 7. Bake for about 18 to 20 minutes or until the tops just begin to turn color (the pignolis should NOT begin to brown).
8. 8. Remove from the oven and cool completely on a wire rack before storing.

weight almond, sugar, confectioners sugar, egg whites, nuts

Taken from tastykitchen.com/recipes/desserts/pignoli-cookies/ (may not work)