Italian Pignoli Amaretti (Pine Nut Cookies)

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One of my favorite macaroon cookies which is featured in most Italian bakeries. These cookies are toasty on the outside and creamy inside.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

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 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.

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, until golden, approximately 12 to 15 minutes total until lightly browned 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.