The holiday season doesn’t truly start until these pioli cookies hit the table on the almond. Start by breaking up your almond paste and add it right into a food processor. Then go in with the sugar and egg whites and blend until it all comes together into a smooth, sticky dough. Wet your hands with a little water. Trust me, this dough loves to cling. And use a cookie scoop so every cookie bakes evenly. Roll each portion into a ball and coat it generously with pioli. Line them on a tray and bake until the edges turn golden. Let them cool for a few minutes.
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Instructions
Break the almond paste into small pieces and add it to a food processor.
Add the sugar and egg whites, then blend until the mixture is smooth and forms a sticky dough.
Wet your hands with a little water to prevent sticking. Use a cookie scoop for even portions, then roll each scoop into a ball.
Press each dough ball into the pignolis until fully coated.
Place on a parchment-lined baking sheet, leaving a little space between cookies.
Bake at 350°F for about 15 minutes, or until the edges turn lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Dust with powdered sugar.
Tips
Wet hands help keep the dough from sticking.
A generous coating of pignolis gives that classic bakery-style look and crunch.
Cookies will firm up as they cool — don’t overbake.
Pignoli Cookies
Ingredients
14 oz almond paste
1 cup sugar
2 egg whites
1–1½ cups pignolis (pine nuts)
Powdered sugar, for dusting