July 1, 2011
Pignoli (pine nuts in Italian) cookies remind me of a special bakery I often frequented as a student in Tuscany. The kind baker would always hand me a sample, and one day it happened to be a pignoli cookie. From then on I've been in love with this slightly chewy, almond-flavored cookie that's packed with pine nuts. These cookies are easy to make and contain no flour, so make a big batch as they won't last long!
Pignoli Cookies
Makes about 3 1/2 dozen
2 8-ounce cans almond paste, coarsely crumbled (note: this is not the same as marzipan)
1 ½ cups sugar
½ teaspoon salt
2 large egg whites
2 tablespoons honey
1 cup pignoli (pine nuts)
Click below for the full recipe and instructions:
Pignoli Cookies 
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