Pignoli Cookies

After making my linzer tart cookies I had three egg whites left over, because you only use the egg yolks in the linzers. So my options were to make meringues , cook them up for the dog or make pignoli cookies. I opted for the pignoli cookies. If you go into  a bakery to buy these cookies they will cost any where between $28 -$35  a pound. That's because the price of pine nuts have gone off the wall, it must have been a bad crop or something. These nuts are usually expensive but $ 30 a pound is a killer. when I buy pine nuts I buy them in bulk at Costco or Restaurant Depot and store them in the freezer. But if you feel like a treat you should give these a try.

Pignoli Cookies

Ingredients:

14 ounces Almond paste
1  cup sugar
3 extra large egg whites ( 3 ounces)
4 Tbls. flour
1 cup pine nuts

Preheat oven  to 325 degrees.

Using a sharp knife, cut the almond paste into thin slices. Place paste into a bowl, add sugar. On low speed, using a mixer or stand mixer, cream together until smooth. Add egg whites one at a time while machine is running, stopping between additions to scrape dough from sides. Add flour, beat till dough is smooth, about 3 minutes.

Line cookie sheets with parchment paper. Using a small cookie scoop, scoop out dough balls and place on cookie sheet about 1 1/2 inches apart. Sprinkle pine nuts on to the tops of cookies pressing the nuts lightly so they stick.

Bake until lightly browned, about 15 - 20 minutes. Remove from the oven and transfer parchment with cookies on it to  a wire rack. Cool completely. Remove cookies. If the cookies are sticking you can place a moist cloth under the parchment paper to help remove. Makes about 4 dozen cookies.