|Pignoli Cookies I|
"They are pleasantly sweet, made with almond paste and pine nuts, however no flour."
- 12 oz. Almond paste
- 1/2 cup white sugar
- 1 cup confectioners' sugar
- four egg whites
- 1 half cups pine nuts
|Prep : 30M||Cook : 36M||Ready in : 1H10M|
- Preheat oven to 325 degrees F (165 stages C). Line 2 cookie sheets with foil; lightly grease foil.
- Mix almond paste and granulated sugar in meals processor until clean. Add confectioners' sugar and 2 egg whites; method till clean.
- Whisk final 2 egg whites in small bowl. Place pine nuts on shallow plate. With gently floured fingers, roll dough into 1 inch balls. Coat balls in egg whites, shaking off extra, then roll in pine nuts, urgent lightly to paste. Arrange balls on cookie sheets, and flatten barely to shape a 1 half inch spherical.
- Bake 15 to 18 mins in the preheated oven, or till gently browned. Let stand on cookie sheet 1 minute. Transfer to twine rack to cool.
- If you want to hold these gluten loose, use gluten-free flour whilst shaping the cookies.
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