Pignoli (Italian Almond Macaroons with Pine Nuts) Recipe Ms.chef

1. 1

   In a food processor with blade attachment combine first 5 ingredients and pulse until it forms a paste.

2. 2

   With electric mixer combine egg whites and powdered sugar.

3. 3

   Beat at high speed until frothy and doubled in size.

4. 4

   Add to food processor and pulse just enough to combine with the paste.

5. 5

   Paste will be extremely sticky.

6. 6

   Scrape out on to wax paper (shaping into a ball) and refrigerate over night.

7. 7

   (Make sure your paper is large enough to cover your ball completely)

8. 8

   Take out chilled dough and preheat oven to 325.

9. 9

   Line 2 cookie sheets with parchment paper.

10. 10

    Using a cookie scoop drop dough about 2 inches apart.

11. 11

    (About 12 per sheet)

12. 12

    Add about 8-12 pignolis to the top of each cookie pressing down slightly

13. 13

    **OPTION: You can add sliced almonds instead of pignoli (I actually did 1dozen of each)

14. 14

    Bake 18-20minutes (Dont let them get too brown) Let them rest on trays 5 minutes before removing them to cool

* Per serving · 4 servings · Values may vary.

No additional tips available.