PIGNOLIA COOKIES
From: Chris Fennimore, QED Cooks
Primary category: Desserts
8 ounce can almond paste (cut in small pieces)
2/3 cup sugar
2 egg whites
1 teaspoon grated lemon rind
Primary category: Desserts
Ingredients
1 cup pine nuts (pignolia)8 ounce can almond paste (cut in small pieces)
2/3 cup sugar
2 egg whites
1 teaspoon grated lemon rind
Procedure
Preheat oven to 325 degrees. Line cookie sheet with aluminum foil and grease or spray. Place pine nuts in a shallow pan. In a medium bowl beat paste, sugar, egg whites and lemon rind with an electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls. Roll them in the nuts and flatten slightly. Place 1" apart on the baking sheet. Bake 22-25 minutes until light gold. Cool for five minutes on the pan and then remove to a rack. Store tightly covered.
Note: the dough is easier to handle if refrigerated for an hour or so before forming and rolling in nuts.
