Pregnancy Friendly Italian Pignoli Cookies
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Learn more →Ingredients
24 servings
- 1 can (8 oz) almond paste (not marzipan)
- ¾ cup granulated sugar
- ¼ tsp fine salt
- 2 large egg whites
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 ½ cups pine nuts
Instructions
- 1
Line two baking sheets with parchment paper. Place the pine nuts in a shallow bowl and set aside.
- 2
Break the almond paste into rough chunks and place in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Add the granulated sugar and salt. Beat on medium speed until the mixture resembles coarse, sandy crumbs, about 2 minutes.
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