[I could not find this recipe on Martha’s site to link to. Here’s why I don’t include the recipes in my posts.]
Hold the phone, this might be my new favorite recipe from the MSBH! This is certainly now my favorite cookie recipe from the MSBH. They don’t look like much, but boy oh boy, they taste like a million bucks.
You start with almond paste, confectioner’s sugar, and regular sugar. This is mixed in a mixer until loosely combined and crumbly.
Then you add egg whites and vanilla and mix together into a smooth paste.
You use a spoon to portion the dough/paste and drop into a bowl of pine nuts (pine nuts are the “pignolis” from the name of the cookie).
I used a spoon to cover the rest of the dough blob with pine nuts. The dough is crazy-sticky, but once the smooth pine nuts stick on to it, it’s quite easy to handle. These then go on to a parchment-lined baking pan.
And then into the oven to bake. Then on to a cooling rack to cool. They are very easy cookies!
I have never baked with pine nuts before, that I can recall, and I am so impressed with them. They pair perfectly with the almond and sweet flavors in this cookie.
These taste sublime. They bake up kind of like a macaron – very light, crisp on the outside, with a tender, airy, slightly chewy middle. They are not sweet at all at first but instead has a deep (but not overpowering) almond flavor that you smell before you taste. The pine nuts add a soft crunch and subtle nutty flavor. And then the sweetness hits, at the end, in a perfect amount. My definition of a perfect cookie!