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PIGNOLI COOKIES2 (8-oz) cans almond paste (not marzipan), coarsely crumbled1 1/2 cups confectioners sugar1/2 teaspoon salt2 large egg whites2 tablespoons mild honey1 cup pine nuts (pignoli; 4 1/2 oz)Preheat oven to 350°F. Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute. Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick). Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of pine nuts into tops of cookies. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total.
Yield: Serves: 4Published: 02/14/06 Recipe from Rocco DiSpirito cookbook all rights reserved
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*** I purchase my Almond Paste by the pound through the Holland American Bakery on my trips to northern NJ but you can order it and have it shipped (very nice to deal with) by calling 1-973-875-5258 or www.hollandamericanbakery.com
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