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BackstoryI got this recipe from a friend, who got it from HER friend. After having them at her home, I knew I had to have that recipe. They are as good as from any Italian bakery I've had. I make a separate batch without any pine nuts for my family members who just love the chewy, moist, rich almond cookie part.
- This dough does not double well. Better to make two separate batches.
- 8 oz. Almond Paste (from bakery, if possible, rather than the kind sold in the supermarkets)
- 1 c. sugar
- 2 egg whites
- Pignoli nuts (marketed as Pine Nuts)
- With hand mixer, beat Almond Paste until crumbly.
- Slowly add sugar until incorporated.
- Slowly add egg whites.
- Mix to insure there are no lumps.
- Roll dough into teaspoon size balls and roll in Pignoli nuts (I just press the nuts on one side by holding the ball of dough in your fingers and pressing upside down onto a platter of the nuts).
- Flatten balls on parchment or brown paper.
- Bake 350 for 10-15 minutes on parchment paper.