Pine nuts, or pignoli, add a nice crunch to these meringuelike cookies. The almond paste gives them a sweet, but not too sweet, flavor.
1 8 ounce canalmond paste (made without syrup or liquid glucose)
2egg whites, lightly beaten
1/4 cuppine nuts (pignoli)
To make the cookie dough using an electric mixer, break the almond paste into small pieces and place in a large bowl. Add egg whites. Beat with an electric mixer on low speed until smooth. Gradually add the sugar, beating until combined. Continue as directed.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 1 day, chill for up to 3 days, or freeze for up to 3 months.
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