Pignoli Cookies

Name: Pignoli Cookies
Cook time: 10 min
Total time: 1 h
Yield: 24
Ingredients: 1 can almond paste, crumbled into large pieces; 3/4 c. confectioners' sugar; 1 large egg white; 1 tbsp. honey; c. pine nuts (pignoli)

Published: Dec 6, 2006

Yields:

Cook Time:

10 mins

Total Time:

1 hr

Cal/Serv:

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Ingredients

1 can almond paste, crumbled into large pieces
3/4 cup confectioners' sugar
1 large egg white
1 Tbsp. honey
cup pine nuts (pignoli)

Directions

1. Step 1Preheat oven to 350 degrees F. In food processor with knife blade attached, blend crumbled almond paste and confectioners' sugar until mixture resembles fine crumbs.
2. Step 2In large bowl, with mixer at low speed, beat almond-paste mixture, egg white, and honey until blended. Increase speed to high, beat 5 minutes or until very smooth, occasionally scraping bowl with rubber spatula (mixture will be thick).
3. Step 3Line large cookie sheet with kitchen parchment or greased foil. Spoon almond mixture into large decorating bag with large round tip (1/2-inch-diameter opening). Pipe mixture onto lined cookie sheet into 1 1/4-inch rounds, 2 inches apart. With moistened fingertip, gently smooth surface of cookie. Sprinkle with pine nuts, lightly press to cover tops of cookies.
4. Step 4Bake cookies 10 to 12 minutes, until golden brown. Cool cookies completely on cookie sheet on wire rack. If you want to reuse cookie sheet right away, slide parchment or foil, with cookies attached, onto wire rack, and let cookies cool completely on parchment or foil. Repeat with remaining almond mixture.
5. Step 5When cool, carefully peel cookies off parchment or foil. Store cookies in tightly covered container up to 2 weeks.