Pignoli Cookies

These are my absolute favorite cookies. I grew up on these coming from a large NY Italian family. It took me a while to perfect the recipe. Most pignoli cookies use just egg white and no flour, but instead I use a whole egg and a little flour. As a result the cookies don't go flat. In the future I will try to install the print recipe button but that is for another day. I wanted to add the gadget with my email in the meantime so I could send you a copy of the recipe if you requested it. Now the add gadgets are missing. Oh well. This is my first day back on blogger and I have lots to learn. In the meantime, here is the recipe. If you try the recipe I would love to know how they turned out for you.

Pignoli Cookies

1 (8 oz.) pkg. almond paste, broken into very small pieces

1/2 c. granulated sugar

1/2 c. confectioners sugar, sifted

1/4 c. all-purpose flour

1 large egg

pine nuts

Preheat oven to 325. Line cookie sheets with parchment paper or aluminum foil. In large mixing bowl, beat almond paste, granulated sugar, confectioners sugar, and flour on low speed until blended. Add the egg and mix well. The dough will be sticky. You may chill dough for 30 minutes for easier handling.

Roll dough into 1-inch balls. Place on prepared cookie sheets, spacing them 2-inches apart. Using your fingers, press down gently to flatten them. Brush tops with a little water using a pastry brush. Gently press the pine nuts all over the cookies.

Bake for 15 to 20 minutes or until golden brown. Do not over bake. Very Important: Let the cookies cool completely on the cookie sheets before removing them. Store in an airtight container. Makes 24 cookies.