Pine nuts are known as pignoli in Italy. Almond paste is available in specialty food stores and most supermarkets; do not substitute marzipan.

　　

Ingredients

makes about 18

　　7 ounces almond paste

　　1/2 cup granulated sugar

　　1/2 cup confectioners’ sugar, plus more for dusting

　　2 large egg whites

　　1/2 teaspoon pure vanilla extract

　　3 tablespoons all-purpose flour

　　1/8 teaspoon salt

　　3/4 cup pine nuts

　　

Step 1

Preheat the oven to 350°F, with racks in the center and lower third. Line two large baking sheets with parchment paper; set aside.

　　

Step 2

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. Add egg whites and vanilla, and beat on medium-high speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt; beat until combined, about 1 minute. Dough will be very soft and tacky.

　　

Step 3

Place pine nuts in a small bowl. Scoop out a tablespoon of dough; using dampened fingers, drop dough into pine nuts, coating one side. Transfer rounds, coated side up, to prepared baking sheet, about 2 inches apart. Repeat with remaining dough. Fill in any bare spots on rounds with remaining pine nuts.

　　

Step 4

Bake, rotating sheets halfway through, until edges of cookies and pine nuts have turned golden brown, 13 to 15 minutes. Transfer cookies on parchment to a wire rack to cool completely. Using an offset spatula, carefully loosen from parchment paper. Using a fine sieve, dust cookies with confectioners’ sugar. Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container at room temperature for up to 4 days.

　　

Pignoli Cookie how-to

Step 5

Balls of almond-rich dough are dropped into a bowl of pine nuts to coat the tops before baking.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter