Pignoli Cookies (a.k.a. Pine Nut or Pinon Cookies)

Instructions

1. In a small dry skillet, toast the pine nuts over low heat until they are fragrant. Set aside.
2. In the bowl of a food processor, break up the almond paste. Use the pulse feature on the food processor a few seconds at a time, scraping the sides as needed. It should take just a few minutes to turn the hard paste into fine sand-like pieces. Add the sugar in two stages, processing for a few seconds each time to combine.
3. In a separate bowl, beat the egg whites until stiff peaks form. Fold the almond mixture into the egg whites, making sure the mixture is well-combined. Place the dough in the refrigerator to chill for at least one hour.
4. Preheat the oven to 325°F. Line a baking sheet with parchment paper (This is required for these cookies. They will stick to the baking sheet without it.)
5. Drop the dough by teaspoonfuls onto the baking sheet. Press 8-10 pine nuts into the top of each cookie, pressing down slightly to flatten each ball of dough.
6. Bake for 14-15 minutes, remove from the oven before the cookies begin to brown. Cool 2-3 minutes on the baking sheet before transferring to a wire rack. Store in an airtight container.