|
Italian Pignoli
Amaretti (Pine Nut Cookies)
|
|
More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap. Italian Pignoli Amaretti (Pine Nut Cookies) 2 (8-ounce) cans almond paste (not marzipan), coarsely crumbled*1 1/2 cups powdered (confectioners) sugar 1/2 teaspoon salt 2 large egg whites 2 tablespoons mild honey 1 cup (4 1/2 ounces) pine nuts * It is important to use canned almond paste only (the type sold in tubes is too crumbly and will not give the cookies the right consistency). Preheat oven to 350°F. Either line cookie sheets with parchment paper or a Silpat.In a food processor, pulse almond paste until broken up into small bits, then add powdered sugar and salt; continue to pulse until finely ground, about 1 minute. Add egg whites and and honey; process until well combined. NOTE: Have a bowl of water near to dip your fingers in before rolling each cookie. This will keep the dough from sticking to your fingers. Using a rounded teaspoon for each cookie, roll the dough into 1-inch balls. Place 2 inches apart on prepared cooking sheets. Lightly flatten each cookie and press some pine nuts into each cookie to cover. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, approximately 12 to 15 minutes until lightly golden brown and soft and springy. Remove from oven and and transfer to wire racks to cool completely before serving. The cookies can by prepared up to 3 weeks ahead and stored in an airtight container at room temperature. Makes approximately 3 1/2 dozen cookies.
|
One
of my favorite macaroon cookies which is featured in most Italian bakeries.
Pignoli (pine nuts) cookies are the Southern Italian
version of macaroons. Although considered a Sicilian treat, they're found all
over Southern Italy. These cookies are toasty on the outside
and creamy inside.