Pignoli Cookies

Products Used

Ingredients

Preheat oven to 300°F. Line 2 rimmed baking sheets with silicone mats or parchment paper. Set aside.
In a food processor pulse almond paste until fine. Add sugars and flour. Pulse to combine.
Transfer to bowl. Add egg white. Mix to combine. Batter will be thick and sticky.
Place pine nuts into a shallow bowl.
Using a small cookie scoop, scoop 21 balls. With wet hands, roll balls in hands. Press the top portion into nuts and gently press onto cookie sheet. Continue until all are formed.
Bake for approximately 15 minutes, rotate pan. Bake additional 10 minutes. Allow to cool 5 minutes on pan.
Dust with additional powdered sugar.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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