These cookies are a favorite of many Italian family. Cookie should have a chewy consistency with a sweet aftertaste. Last year this recipe won an honorable mention in the Journal News Cookie Contest, for Westchester and Rockland counties, NY.
Makes 2 dozen cookies
8oz. almond paste (use the canned kind, NOT the tube)
1c confectionery sugar
2 egg whites
2c pignoli nuts
No nutrition information available
Preheat over to 350. Generously grease cookie sheets. In large bowl, crumble almond paste by hand. In small bowl, beat egg whites until frothy. Add egg whites and confectionery sugar to large bowl. Beat until batter is smooth. Scoop teaspoonful at a time onto cookie sheet. (I prefer to use a cookie scoop. Batter is VERY sticky. Sprinkle cookies with pignoli nuts. Bake for 16-20minutes, until top is light golden. Let cookies cool on tray for 10minutes for cooling completely on wire racks. Sprinkle with additional confectionery sugar if desired.