Excerpted from Cookies Year-Round by Rosemary Black. "These pretty cookies taste like almond macaroons with a generous coating of pignoli, or pine nuts. They’re incredibly simple to bake and disappear quickly. For a light, pretty dessert in the summer, serve these with a bowl of fresh berries."
- Preheat the oven to 350°F Line to baking sheets with parchment paper.
- Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste.
- Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don’t overbake these -- you want them to be chewy on the inside and they’ll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.