Anna Stellato'S Pignoli

Step 1

1 Using a stand mixer on low speed, add the almond paste and some of the sugar and mix to break up the chunks of almond paste

Step 2

2 Add the remainder of the sugar and mix until blended, then add the egg whites and mix just until the dough is smooth (you want to mix, not pulverize)

Step 3

3 Shape dough into a ball

Step 4

4 It will be moist and sticky

Step 5

5 Cover tightly with plastic wrap and refrigerate overnight

Step 6

6 Position a rack in the upper third of the oven and preheat the oven to 325 degrees

Step 7

7 Have ready 2 rimmed baking sheets lined with parchment paper

Step 8

8 Roll the dough into balls a little bigger than marbles

Step 9

9 Press 6 to 8 pine nuts into each piece

Step 10

10 As you do this, slightly flatten the top, but leave the center slightly mounded

Step 11

11 Place dough on the prepared baking sheets

Step 12

12 Bake one sheet at a time for 15 to 20 minutes or until lightly brown (don't let the cookies get dark brown)

Step 13

13 Let sit on baking sheet for about 5 minutes, then transfer with a spatula to a rack to cool completely

Step 14

14 Cookies can be stored in an airtight container with wax paper between layers for about 2 weeks or can be frozen for about 3 months