Pignoli Cookies Baked Until the Edges Set

For Pignoli Cookies Baked Until the Edges Set, the counter starts with kosher salt, oz almond paste, and granulated sugar. Portion it for 36 Cookies.

Count on 20 minutes of prep, 15 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¼ teaspoon kosher salt
• 12 oz almond paste
• ½ cup granulated sugar
• 1 cup confectioner's sugar
• 4 egg whites divided in half
• 1 ½ cups pine nuts

How the cooking goes

Prepare cookie dough

1. Heat the oven to 300°F convection or 325°F conventional. Combine almond paste and granulated sugar in a food processor until you have a sand-like consistency. Add your confectioners sugar and half of your egg whites (about 60g) and process until the texture looks smooth.
2. In a separate bowl, whisk your remaining egg whites until they are fluffy and no longer frothy.

Portion and bake

1. Put pine nuts in a bowl. Scoop and roll the dough into 1-inch balls, coat them in the fluffy egg whites, then then in the pine nuts.
2. Set on a sheet pan lined with parchment and flatten slightly with a spatula. Bake for 15-18 minutes until lightly golden-brown.
3. Allow the cookies to cool a bit, and enjoy!

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Reese’s Peanut Butter Cookies Baked Until the Edges Set and Easter M&M Cookies Baked Until the Edges Set.