There’s two day left for Holiday cookies, and these are quick and easy. Actually, I don’t need a holiday to enjoy these cookies. I make them all throughout the year. They remind me more of Sunday dinners, rather than Christmas or New Year’s. You could always count on a relative to bring an assortment of Italian cookies from a local bakery to Sunday dinner. Pignoli cookies were my favorite, and I’d always have room for at least one cookie after that very filling dinner. I’d pray that some would be left so I could enjoy them all week long.
I always assumed that they were difficult to make, so I never attempted them until several years ago. I searched through many recipes to find that there is very little variation. So over the years, I’ve changed a little “this” or added a bit more of “that,” and I’m always extremely happy with the results. I hope you will be too.
I wish you all a healthy and happy 2020!!
Recipe: makes about 2 to 3 dozen, depending on size
1 pound canned almond paste
1 1/2 cups sugar
3 large egg whites
1 cup pine nuts
confectioners’ sugar, for dusting, if desired.
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Crumble the almond paste into a mixing bowl, and beat with a hand mixer (or standing mixer) until finely crumbled.
- Add sugar and beat until incorporated.
- Beat in egg white, one at a time, and continue beating until batter is smooth.
- Spread pine nuts on a plate.
- Scoop out a tablespoon-size piece of dough and roll in hands to form a ball. Should be the size of a golf ball.
- Roll ball in pine nuts.
- Bake until lightly browned and soft and springy, about 20 minutes.
- Cool and sprinkle with confectioners sugars, if desired.