Pignoli Cookies

Directions

1. 1
   Preheat the oven to 350F, with racks in the center and lower third.
2. 2
   Line two large baking sheets with parchment paper; set aside.
3. 3
   In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and both sugars on medium speed until mixture resembles coarse crumbs, about 2 minutes.
4. 4
   Add egg whites and vanilla, and beat on medium-high speed until a smooth paste forms, 3 to 4 minutes.
5. 5
   Add flour and salt; beat until combined, about 1 minute.
6. 6
   Dough will be very soft and tacky.
7. 7
   Place pine nuts in a small bowl.
8. 8
   Scoop out a tablespoon of dough; using dampened fingers, drop dough into pine nuts, coating one side.
9. 9
   Transfer rounds, coated side up, to prepared baking sheet, about 2 inches apart.
10. 10
    Repeat with remaining dough.
11. 11
    Fill in any bare spots on rounds with remaining pine nuts.
12. 12
    Bake, rotating sheets halfway through, until edges of cookies and pine nuts have turned golden brown, 13 to 15 minutes.
13. 13
    Transfer cookies on parchment to a wire rack to cool completely.
14. 14
    Using an offset spatula, carefully loosen from parchment paper.
15. 15
    Using a fine sieve, dust cookies with confectioners sugar.
16. 16
    Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container at room temperature for up to 4 days.
17. 17
    Balls of almond-rich dough are dropped into a bowl of pine nuts to coat the tops before baking.