Dolce
Pignoli Cookies
Jo’s Version
Take two 7- 8 oz. rolls of almond paste. I like Odense, but there are many good brands. Crumple it in a food processor or mixer with a half to two thirds of a cup of sugar. To taste. These cookies can be too sweet if one isn’t careful. Add a shake of salt. Separate two eggs into whites and yellows, but use a little less than the two egg whites. Usually that’s enough.You have to see what the texture seems like. If it seems too wet to form–add small amounts of almond flour slowly until it seems manageable to you. Dip your hands in warm water when the dough gets too sticky after a couple of rolls. It helps to manage rolling them into 1 inch balls before you roll them in the pignoli nuts. Set out a cup to a cup and a half of pignoli nuts (pine nuts) in a shallow dish. Roll the cookie dough in the nuts keeping the pignoli nuts on the top part of the cookie if you want to use fewer pignoli nuts. I’ve kind of given up on that and simple roll the whole ball in the pignoli nuts. Place onto the parchment paper lining a cookie sheet. Temperature of the oven is 325—17-18. minutes until they are golden brown. Keep checking them until they are the right color.
From The Bucks Hill Cookbook
Aunt Toni’s
Macaroons
