Pine Nut Macaroons (Pignoli) Cookies

approximately 60 cookies

1 lb. almond paste 1 cup granulated sugar ½ teaspoon pure vanilla ⅛ teaspoon cinnamon 3 large egg whites pine nuts powered sugar

In a Cuisinart stand mixer cream together the almond paste and sugar. Add the vanilla, cinnamon and cream. Add the egg whites one at a time beating well after each addition. Once all ingredients are mixed and creamed, put the mixer on medium/high and beat for approximately 3 - 4 minutes. Line baking sheets with parchment paper and using a cookie scoop (small size approximately 1¼ teaspoon) Drop the batter onto the sheets approximately 1 inch apart. Stud each macaroon with pine nuts so the top is covered with nuts. Sprinkle the studded cookies with powered sugar and bake in a 300 degree oven 25 - 30 minutes until pale golden. With the cookies still on the parchment paper slide the parchment sheet onto a cooling rack. Allow cookies to completely cool and peel each cookie off the paper. Enjoy!