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Recipe Home

Mar. 18
visitor: 7689
Amaretti con Pignoli
 (Recipe by Lidia Bastianich) 

Makes 36 cookies

Butter, softened for the pans, if using 
1 pound canned almond paste 
1 ½ cups sugar
3 large egg whites
1 ½ cups pine nuts
Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Line two baking sheets with parchment paper, or grease them lightly.

Crumble the almond paste into a mixing bowl. Beat with a handheld electric mixer till crumbled fine. Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated. Beat in the egg whites, one at a time, and continue beating until the dough is smooth. (The batter can be formed into cookies and baked at this point, or wrapped in plastic wrap and refrigerated for up to 1 day.)

Spread the pine nuts out on a plate. Roll 1 tablespoon of the dough into a ball between your palms. Drop the dough ball onto the plate of pine nuts. When you have formed several dough balls, roll them in the pine nuts to coat lightly on all sides. Transfer them to the prepared baking sheets and press them lightly, to flatten them slightly and help the pine nuts adhere to the cookies. Repeat with the remaining batter and pine nuts.
Bake the cookies until lightly browned and soft and springy, about 15 minutes. Remove, and cool, completely on wire racks before serving. The cookies can be stored in a covered container at room temperature for up to a week.