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Pignoli Cookies

Makes approx 3 1/2 dozen cookies
Cook Time 45 minutes

2 packages Natural Almond Paste, coarsely crumbled
1 1/2 cups Caster Superfine Sugar
1/2 teaspoon Sale di Cervia Sea Salt
2 large egg whites
2 tablespoons Italian Organic Honey
1 cup Pine Nuts or Mediterranean Pine Nuts

Preheat oven to 350°F.
Pulse Almond Paste in a food processor until broken up into small bits, then add Caster Sugar and Cervia Salt and continue to pulse until finely ground, about 1 minute.
Beat together almond mixture, egg whites, and Italian Organic Honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of Pine Nuts into tops of cookies.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment. Make more cookies with remaining batter and Pine Nuts on cooled baking sheets.

Recipe adapted from
Photo courtesy of

Products suggested for this recipe:

Italian Honey
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