Pignoli

Ingredients · 8 servings

• 240 gAlmond paste, crumbled
• 150 gSugar
• 60 gEgg white, lightly beaten
• 140 gPine nut, for coating

Equipment

oven, mixing bowl, electric mixer, spoon, baking sheet, parchment paper, shallow bowl, oven mitt, spatula, serving plate

Instructions

1. 1
   Mise en place

   Gather almond paste, pine nuts, egg whites, sugar, and tools: bowl, mixer, spoon, baking sheet, parchment, and oven. · 5 min

   What to look for: All ingredients are measured and the tray is ready

2. 2
   Heat oven

   Heat the oven to 204°C / 400°F and line a baking sheet with parchment so the sticky cookies release cleanly. · 5 min

   What to look for: The oven is hot and the sheet is lined flat

3. 3
   Mix paste

   Beat almond paste with sugar in a bowl until the mixture looks sandy, soft, and evenly sweetened. · 4 min

   What to look for: The paste is broken into fine moist crumbs

4. 4
   Add whites

   Add egg whites gradually and beat until a thick sticky dough forms that holds soft peaks on the spoon. · 4 min

   What to look for: The dough is glossy, thick, and sticky

5. 5
   Shape cookies

   Scoop 16 small mounds with a spoon, then roll each mound gently between clean palms into a neat ball. · 6 min

   What to look for: The balls are even in size and hold their shape

6. 6
   Coat with nuts

   Press each ball into pine nuts, turning it until the surface is well covered while the center stays rounded. · 5 min

   What to look for: Pine nuts cling across the outside of each cookie

7. 7
   Bake cookies

   Bake the cookies for 8 to 10 minutes until the pine nuts are lightly golden and the centers still look chewy. · 10 min

   What to look for: Edges are set and pine nuts are pale golden

8. 8
   Cool and serve

   Serve the pignoli after cooling on the sheet for 10 minutes, when the edges lift cleanly and the centers stay tender. · 10 min

   What to look for: Cookies are firm enough to move but still soft inside