Pine Nut Pignoli Cookies
⁄4 cup granulated sugar
⁄4 teaspoon salt
drops lemon essential oil or lemon essence
⁄2 cup almond flour or all purpose flour
⁄2 cups pine nuts
In the bowl of a stand mixer, blend the one cup of almond paste, 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt until the mixture is uniformly crumbly.
Add in the one egg white, mixing to make a smooth paste.
Stir in the almond extract.
Preheat the oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
Put the one and a half cups of pine nuts in a shallow bowl or lipped plate.
Wet your hands and form the dough into tablespoon size balls. Roll in the pine nuts to coat completely.
Arrange the balls one inch apart on the baking sheets.
Bake for 18 to 20 minutes until the pine nut cookies are lightly golden around the edges.
Cool them on the pans for five minutes, then transfer to a rack to cool completely.
Stored in an airtight container, cookies should last for 7-10 days.