You call them Pine Nuts, I call them Pignolis! They’re very different from your average chocolate chip, and these Sicilian cookies are incredibly addicting! A little almond paste creates a chewy, gooey consistency while the pignolis add a crunchy element.
(Makes 2 dozen cookies)
- 8 ounces of almond paste (NOT marzipan)
- 8 ounces (1 cup + 2 tbsp) sugar
- 2 egg whites
- 2 cups pignoli (pine) nuts.
- Preheat your oven to 350. In a shallow dish, pour out pine nuts.
- Line two baking sheets with parchment paper.
- In a stand mixer fitted with a paddle, mix the almond paste and sugar together until no lumps remain and the mixture resembles coarse sand.
- Add in the egg whites and continue to mix on medium speed until mixture comes together.
- With a piping back or cookie scoop (1 Tbsp/ .5 ounce) pipe ¾ “ mounds or scoop out almond mixture directly onto pine nuts and roll each around until they are evenly coated.
- Place cookies on sheet pans and bake for 20 minutes until cookies are lightly golden.
- Once cool, cookies will keep in an airtight container for one week