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"This is my second order for your oregano and
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- Pignoli Cookies
- (Biscotti di Pinoli)
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Ingredients:
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- 12 ounces almond paste
1/2 cup white sugar
1 cup confectioners' sugar
4 egg whites
1 and 1/2 cups pine nuts
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- Directions:
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- Preheat oven to 325° F (165° C).
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- Line 2 cookie sheets with foil; lightly grease foil.
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- Mix almond paste and granulated sugar in food processor until smooth.
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- Add confectioners' sugar and 2 egg whites; process until smooth.
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- Whisk remaining 2 egg whites in small bowl.
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- Place pine nuts on shallow plate.
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- With lightly floured hands roll dough into 1 inch balls.
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- Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick.
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- Arrange balls on cookie sheets and flatten slightly to form a 1 and 1/2 inch round.
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- Bake 15 to 18 minutes in the preheated oven, or until lightly browned.
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- Let stand on cookie sheet 1 minute.
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- Transfer to wire rack to cool. Yields 36 servings.
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