Ingredients
Scale
- 1 cup granulated sugar
- 3 egg whites
- 10 oz. almost paste, crumbled
- 1/2 tsp. salt
- 1 tsp. almond extract
- 1 cup pine nuts
- Confectioners’ sugar, to sprinkle
Instructions
- In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and egg whites.
- Crumble the almond paste into the egg mixture and add the salt and almond extract.
- Whip the mixture until the consistency is even and smooth, about 5 minutes.
- When mixture is smooth, set aside allowing the batter to firm up, about 10 minutes.
- In the meantime, preheat oven to 350 F.
- Prepare two cookie sheets with parchment.
- Place pignoli in a small bowl.
- When batter is firm enough, scoop (scant) 1/2 Tbsp. measures, you’ll need a second spoon to slip the batter out of the measuring spoon, and roll in the pignoli.
- Rest cookies on prepared cookie sheets about 1 inch apart.
- Bake for 13 – 15 minutes or until golden, rotating the two pans from the upper and lower thirds of the oven, half way through baking.
- Cool completely then sprinkle with confectioners’ sugar.
- Serve.