- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or foil; set aside.
- Break almond paste into small pieces and place in a food processor.* Cover and process until nearly smooth. With food processor running, gradually add sugar through feed tube, processing until combined. Add egg whites; cover and process until combined.
- Drop dough by slightly rounded teaspoons onto prepared cookie sheet. Press a few pine nuts onto each cookie. Bake about 15 minutes or until edges are firm and tops are lightly browned.
- Cool on cookie sheet for 3 to 4 minutes. Transfer cookies to a wire rack; let cool. (If the cookies stick to the parchment paper or foil, use a spatula dipped in hot water to remove the cookies.)
From the Test Kitchen
To make the cookie dough using an electric mixer, break the almond paste into small pieces and place in a large bowl. Add egg whites. Beat with an electric mixer on low speed until smooth. Gradually add the sugar, beating until combined. Continue as directed.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 1 day, chill for up to 3 days, or freeze for up to 3 months.
Nutrition Facts (Pignoli Cookies)
- Per serving:
- 86 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 0 mg chol.,
- 5 mg sodium,
- 13 g carb.,
- 0 g fiber,
- 12 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet