makes 36
- 16 oz almond paste
- 1 1/2 cups confectioners sugar
- 1/2 tsp salt
- 2 large egg whites
- 2 Tbsp honey
- 1 1/2 cups raw pignoli nuts
Preheat over to 350. Pulse almond paste in food processor until broken up in small bits, add sugar and salt – pulse until finely ground.
Beat together with an electric mixer almond mixture, egg whites, and honey at medium-high speed until smooth about 5 minutes. Batter will be very thick.
Spoon batter by the teaspoonful onto a lightly greased parchment-lined baking sheet. Wet your hands and gently press pine nuts into the tops of the cookies.
Bake in upper third of oven until golden brown, about 12-15 minutes total.
Some cooks suggest rolling the the batter into balls and then rolling them into the pignoli to press them in. Slightly flatten before baking.
