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Print this Recipe    Pignoli 05

Biscotti di Pignoli (Pine Nut Macaroons)

1 pound almond paste (2 8-oz cans)
1 cup sugar
3 large egg whites, lightly beaten, at room temperature
1 cup pine nuts
Confectioners' sugar

Preheat oven to 300F. Line two large baking sheets with parchment
paper. (Important, as the cookies tend to stick.) Crumble the
almond paste into the large bowl of an electric mixer. Add the
sugar and beat until well blended. Add the egg whites gradually
and beat until smooth. Drop the dough by rounded teaspoonfuls 1-1/2
inches apart onto the prepared baking sheets. Sprinkle the cookies
with the pine nuts, patting the nuts lightly into the surface of
the dough so that they will adhere. Bake for 25 to 30 minutes, or
until the cookies are golden brown. Let the cookies cool on the
baking sheets. Gently turn the parchment paper over onto a work
surface and brush the bottom lightly with cool water. Let stand
briefly until the cookies are released from the paper. If necessary,
brush again with water. Just before serving, sprinkle the macaroons
with confectioners' sugar. If not eaten the same day, freeze the
cookies in plastic bags to maintain their texture. Thaw at room
temperature.

Makes 70 cookies.

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