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Lauren’s Pignoli Cookies

September 23, 2012

Happy birthday Lauren! In honor of her existence on this planet, I made her these pignoli cookies. She’s pretty spiffy, we can wear heels around each other. It’s awesome. She also makes Matt happy, which means she’s triple cool.

 

I read a lot of the comments about what kind of almond paste to use for these, canned was noted as making a world of difference. You can tell the difference since the tube is pretty soft (think cookie dough), but if you look inside the can, it’s almost a solid.

I love these cookies and had no idea that they’re gluten-free and only 4 ingredients. There go those Italians with their simplicity and masking things as fancy! Pine nuts, sugar, egg whites and almond paste.

The balls feel so funny to roll. I don’t have a food processor, gritty.  I mixed everything in the mixer and it worked fine. Sometimes I’m convinced it’s all a conspiracy from appliance makers to have so many different tools in recipes. Don’t take me too seriously on that.

The pine nuts are only on the outside and stick with egg whites. I like assembly stations, they make me feel organized. It’s like Excel for baking. Ok, that makes no sense… I hope these made your birthday a bit brighter! Happy Birthday Lauren!

  • 12 ounces almond paste
  • 1/2 cup white sugar
  • 1 cup confectioners’ sugar
  • 4 egg whites
  • 1 1/2 cups pine nuts

Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with parchment paper. Mix almond paste and granulated sugar in mixer until smooth. Add confectioners’ sugar and 2 egg whites; process until smooth. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned.

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