Pignoli Cookies Pignoli CookiesPosition oven racks in the upper and lower thirds of the oven, then preheat oven to 300. Line 2 cookie sheets with parchment paper and set aside.
Beat almond paste in a large mixing bowl with an electric mixer on medium speed until paste loosens up a bit, about 1 minute. Add half of the egg whites and beat until smooth, about 1 minute. Reduce speed to low, then gradually sift in sugar while beating constantly and scraping sides of bowl with rubber spatulas as needed, until sugar is fully incorporated and mixture is smooth, about 2 minutes. Add the remaining egg whites and beat until batter is smooth and thick, about 1 minute.
Transfer batter to a large pastry bag filled with a 1/2" plain pastry tip and pipe 1 1/2" rounds (or spoon batter by the heaping tablespoon) about 1" apart, onto prepared cookie sheets. Sprinkle each with 1 tsp. pine nuts.
Transfer to oven and bake until cookies are puffed and lightly golden, 25 - 30 minutes, rotating cookie sheet from top to bottom rack halfway through. Remove cookies from oven and set aside on cooling racks to cool completely before peeling off parchment paper.