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The trick to great pignoli cookies is choosing the right almond paste. I have found that Odense almond paste makes a runny dough but letting it sit in the fridge for an hour helps firm it up. This recipe makes a few dozen cookies. Enjoy! Preheat oven to 325 F and grease two large baking trays.
The trick to great pignoli cookies is choosing the right almond paste. I have found that Odense almond paste makes a runny dough but letting it sit in the fridge for an hour helps firm it up. This recipe makes a few dozen cookies.
Add the confectioners’ sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly. Bake at 325° until lightly browned, 15-18 minutes.
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