Gourmet’s favorite cookie recipes since the 1940’s

Here’s my favorite cookie:
Pignoli Cookies 30 cookie
A classic Italian cookie

INGREDIENTS
1-7 oz box almond paste, grated
1/2 cup granulated sugar
1/2 cup powdered sugar, firmly packed
2 large size egg whites, no larger
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
Pinch salt
1 cup (5 oz) pine nuts

DIRECTIONS
Combine grated Almond Paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste. Scrape sides of bowl occasionally.
Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
Preheat oven to 325° F. Line a cookie sheet with parchment paper or Silpat.
Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter “no-nuts” side down onto cookie sheet.
Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, peel* gently from parchment. Store cookies in airtight containers between wax paper.

* If cookies are sticking to parchment, turn paper over and moisten back of paper. Then gently peel off cookies.

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