Pignoli Cookies

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
3. 3
   Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
4. 4
   Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets.
5. 5
   Gently press half of pine nuts into tops of cookies.
6. 6
   Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total.
7. 7
   Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment.
8. 8
   Make more cookies with remaining batter and pine nuts on cooled baking sheets.