Amaretti ai pignoli

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Adapted from Great Italian Desserts by Nick Malgieri


  • 10 oz can almond paste
  • 1 1/4 cup sugar
  • 2 1/2 large egg whites
  • 1 1/4 cup pine nuts


Break almond paste into small pieces. Combine with sugar and mix slowly with a mixer until mixture is in fairly fine crumbs. Add a quarter of the egg whites at a time, mixing about 1 minute after each addition. Beat 2-3 minutes more after adding the last egg, until very smooth.

Line a baking sheet with parchment, and pipe the mixture into 1 1/2 inch diameter shallow mounds using a pastry bag with a 1/2 inch tube, or a sturdy ziploc bag with a 1/2 inch hole cut in the corner.

Roll a cloth towel into long strip. Run it under water, then wring it out, but it should still be quite damp. Press the damp towel over each row of cookies to moisten and smooth the surface.

Press pine nuts into the cookies to mostly cover the surface. Bake at 375°F for about 15 minutes, until golden brown. Cool at least 15 minutes on the baking sheets, then flip the parchment upside down. If the parchment doesn't just peel off, brush the underside (opposite the cookies) with water. Let sit for a minute and then they should peel off.