December 31, 2008

Pignoli Amaretti (Pine Nut Cookies)

I had this cookie for the first time in an Italian cafe and had since tried to find the perfect recipe for it. Vance was highly amazed that this cookie recipe does not require flour. Make sure that you get "Almond paste" not "Marzipan" because they are not the same. Also, make sure you get the canned almond paste instead of the tube ones.

2 cans (8 oz.) almond paste
1 1/2 cups confectioners sugar
1/2 teaspoon salt
2 large egg whites
2 tablespoon honey
1 cup pine nuts

Preheat oven to 350°F. Line cookie sheet with parchment paper (I ran out of parchment paper and used non stick aluminum foil, which was a bad idea because it browns the bottom of the cookies faster so try only using parchment paper to line the cookie sheet).

In a food processor, pulse almond paste into small pieces. Add in confectioners sugar and salt. Pulse until it turns into small crumbles. Add in honey and egg white and pulse until well combined.

With a bowl of water next to you, wet your fingers. This is to prevent the sticky batter from sticking to you. Spoon a teaspoon full of batter and with your wet fingers loosen the batter into the cookie sheet. Place cookies about 2-inch apart. Sprinkle some pine nuts on top of the cookie and flattened it a little bit.

Bake cookies in upper and lower thirds of oven, switching position of cookie sheets halfway through baking until golden. Bake for approximately 15 minutes until lightly browned and soft and springy. Remove from oven and and transfer to wire racks to cool completely.

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