Pignoli Cookies

Ingredients

• 14 oz almond paste (2 containers, Odense)

• ½ cup granulated sugar

• 2 large egg whites

• 2 packets Paneangeli vanillina (Italian vanilla)

• Zest of 1 whole orange

• Pinch of salt

• 1 – 1 ½ cups pine nuts (pignoli)

• Powdered sugar (optional, for rolling

Method

• Preheat oven to 325 degrees.

• Line a baking sheet with parchment paper.

• Break apart the almond paste into a bowl.

• Add the sugar and mix until the texture becomes crumbly.

• Add the egg whites, vanillina, orange zest, and a pinch of salt.

• Mix until a thick, sticky, smooth dough forms.

• Scoop about 1 tablespoon per cookie. Lightly wet your hands – this helps shape the dough easily.

• Roll in powdered sugar (optional, for a soft cracked finish).

• Press each ball gently into the pine nuts, making sure they adhere.

• Place on baking sheet with space between each cookie.

• Bake for 18 minutes, until: bottoms are lightly golden, tops are cracked, centers remain soft.

• Let cool completely on the tray.

  Full notes and little details are included in the downloadable version