Recipes and Cooking Pignoli Cookies 5.0 (1) Pine nuts, or pignoli, add a nice crunch to these meringuelike cookies. The almond paste gives them a sweet, but not too sweet, flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 15 mins Total Time: 40 mins Yield: 24 cookies Jump to Nutrition Facts Ingredients 1 8 ounce can almond paste (made without syrup or liquid glucose) 1 cup sugar 2 egg whites, lightly beaten ¼ cup pine nuts (pignoli) Directions 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.) *Tip: 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. To Store: 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. Rate it Print Nutrition Facts (per serving) 86 Calories 3g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 86 % Daily Value * Total Fat 3g 4% Sodium 5mg 0% Total Carbohydrate 13g 5% Total Sugars 12g Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.