BCL - Pignoli Cookies II Popular Recipes

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Pignoli Cookies II

"Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some."

Ingredients :

1/2 pound almond paste
1 cup white sugar
2 egg whites
1/4 cup pine nuts

Instructions :

Prep :	Cook : 12M	Ready in :

Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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