ITALIAN PIGNOLI COOKIES RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.
• Break 7 to 8 ounces almond paste into roughly 1-inch pieces and place in the bowl of a food processor fitted with the blade attachment. Add 1/4 cup granulated sugar and 1/4 cup powdered sugar and pulse until the mixture is combined and crumbly, 15 to 20 pulses.
• Add 1 large egg white and 1/4 teaspoon kosher salt and process until a smooth, thick dough forms, about 20 seconds.
• Place 1 cup pine nuts in a small bowl. Divide the dough into 12 portions (a heaping tablespoon each). Working with 1 portion at a time, drop into the bowl of pine nuts and toss gently to coat, then roll it lightly into a ball with your hands to adhere. Place on the baking sheet, spacing the dough balls a least 1-inch apart.
• Bake until the edges are firm and some of the pine nuts are pale golden-brown, 15 to 17 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.

Steps:

• Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.
• In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined.
• Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
• Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
• Pine nutty!