Posted at: 12/21/2013 9:03 AM
Updated at: 12/21/2013 10:39 AM
By: Amy Adamchick
Pignoli Cookies from Carole Murko of Heirloom Meals
These cookies represent the essence of the holidays to me. My Nana would bake them around Christmas and again around Easter. In fact, my favorite cookies to buy when I am in Little Italy in NYC, or the North End in Boston are pignolis because they transport me to that happy place and memories of Nana around Christmas. Pignolis are gluten-free and, trust me, Nana’s pignolis will satisfy any cookie lovers cravings!
8 oz almond paste
2 large egg whites lightly beaten + 1 Tbsp lightly beaten egg whites
1 cup Confectioner’s sugar
2 cups pignoli nuts
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Crumble almond paste into a large mixing bowl or the bowl of your stand mixer. Add the 2 egg whites and cup of confectioner’s sugar and beat until smooth. The batter should be very soft and sticky. If not, here is where you use that extra 1 tbsp of beaten egg whites.
Put the pignoli nuts in a small bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball. Place on parchment-lined baking sheet about 1” apart.
Bake 18-20 minutes until golden. Cool on rack and then dust with powdered sugar.
Store in an airtight container for a week or a month in the freezer.