I have recreated an Italian favorite The Pignoli. This is a chewy and delicious almond-based cookie.
What you need is
16 ounces of almond paste
1 1/2 cups confectioners' sugar
2 tablespoons honey
Pinch ground cinnamon
Pinch fine salt
2 large egg whites
1 lemon, zested
1 bag of 3.5 oz pine nuts
What to do
Preheat the oven to 350F. Line sheet trays with parchment paper and grease with spray
In the standup mixer place the almond paste on a low speed and mix until crumbly
Add the Confectioner's sugar slowly until it is mixed well
Speed up the mixer to a medium speed and add the Honey, Cinnamon egg whites and salt and mix until a creamy smooth mixture then add the lemon zest and continue mixing for about 2 mins
In a piping bag fill and pipe on your greased sheet cookies 1 inch in diameter and at least 1 inch apart.
Add the pine nuts on top
Back for 12-16 minutes or until the top is lightly golden
Enjoy
