Pignoli (Italian Almond Macaroons with Pine Nuts) Recipe Ms.chef

• 8-ounce can almond paste (DO NOT use paste from a tube)
• 1 c. sugar
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1/8 t. cinnamon
• 2 large egg whites at room temperature
• 2 T. powdered sugar
• 1/4 c pignolis (pine nuts) - European are better than the Asian variety in this recipe
• 1/4 c sliced almonds (optional)

1. In a food processor with blade attachment combine first 5 ingredients and pulse until it forms a paste.
2. With electric mixer combine egg whites and powdered sugar.
3. Beat at high speed until frothy and doubled in size.
4. Add to food processor and pulse just enough to combine with the paste.
5. Paste will be extremely sticky.
6. Scrape out on to wax paper (shaping into a ball) and refrigerate over night.
7. (Make sure your paper is large enough to cover your ball completely)
8. Take out chilled dough and preheat oven to 325.
9. Line 2 cookie sheets with parchment paper.
10. Using a cookie scoop drop dough about 2 inches apart.
11. (About 12 per sheet)
12. Add about 8-12 pignolis to the top of each cookie pressing down slightly
13. **OPTION: You can add sliced almonds instead of pignoli (I actually did 1dozen of each)
14. Bake 18-20minutes (Dont let them get too brown) Let them rest on trays 5 minutes before removing them to cool

almond paste, sugar, vanilla, salt, cinnamon, egg whites, powdered sugar, better, almonds

Taken from www.chowhound.com/recipes/pignoli-italian-almond-macaroons-pine-nuts-27856 (may not work)