Makes about 3 dozen cookies
Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie.
- 2 1/4 cups sugar
- 2 cups almond paste
- 1/2 teaspoon almond extract
- Pinch kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup egg whites
- 1 cup pine nuts, or more as needed
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, almond paste, and almond extract and mix on low speed until the mixture is crumbly and in pea-size pieces, 3 to 4 minutes.
- Add the salt, vanilla, and one-quarter of the egg whites and mix until completely smooth, about 2 minutes. Scrape down the bowl as needed.
- Gradually add the remaining egg whites, scraping down the bowl after each addition. Make sure there are no lumps of almond paste.
- Scoop the dough onto the prepared baking sheets using a #100 scoop (about 2 teaspoons) or pipe with a pastry bag and a #804 round tip about 1 1/2 inches apart. Sprinkle the tops of the cookies with pine nuts, trying to cover the entire surface of the cookies.
- Bake until puffed and golden brown, 10 to 12 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Store the cookies in an airtight container.