This recipe was handed down from Kevin and J.J.’s great-grandmother.
PIGNOLI COOKIES
2 cans (8 oz. each) almond paste, coarsely crumbled
1½ cups confectioners’ sugar
½ tsp. salt
3 large egg whites
2 tbsp. mild honey
1 cup pine nuts
Preheat oven to 350 degrees.
Pulse almond paste in food processor until broken up into small bits, then add confectioners’ sugar and salt. Continue to pulse until finely ground, about 1 minute.
Beat together the almond mixture, 2 large egg whites and honey in electric mixer at medium to high speed until smooth, about 5 minutes (batter will be very thick).
Scoop 1-inch balls of dough, dip in reserved egg white and then roll in pine nuts. Place on parchment-lined baking sheets. Lightly press the cookie dough down on the sheet pan.
Bake for 12 to 15 minutes or until golden brown. Slide cookies on parchment onto racks to cool completely. Then peel cookies from parchment paper once cooled.
Makes 3 dozen.
