Biscotti Di Pignoli
By: Maria Boyer
Published: Thursday, April 29, 2010 - 10:01am

Ingredients




5 ounces pignoli nuts
1 (8-ounce) can almond paste (use canned only)
2/3 cup sugar
2 larges egg whites
1 teaspoon almond extract

Preparation

1 Preheat oven to 325 degrees. Line cookie sheet with parchment paper. Place nuts in a shallow dish. 2 In a medium-sized bowl, beat almond paste, sugar, egg whites, and extract until smooth. With slightly wet hands, form dough into 1-inch balls using a heaping teaspoon for each cookie. Press balls into nuts, flattening only slightly and coating one side. Place 1 inch apart on prepared cookie sheet. 3 Bake 22-25 minutes, until golden brown. Cool completely on cookie sheet on rack.

About


Store, tightly covered, up to 2 weeks. These also freeze well.