|Delicious Pignoli Cookies....with a cup of tea|
|teaspoons of dough rolled in the pinolis|
|Almond paste dough|
|Just out of the oven|
1 lb. almond paste
1½ cups sugar
4 egg whites
1 lb. pine nuts
Break up the almond paste and place in bowl of food processor. Add the sugar and process until mixed and well combined.
Beat egg whites until stiff. Fold them into the almond paste mixture. Place in the refrigerator overnight.
Line cookie sheets with parchment paper or a silpat. Drop by teaspoonful first into pine nuts and then move to cookie sheet.
Bake at 325〫for 20 minutes.