My sister has been telling me that I should bake pignoli cookies, which she’s been doing for years. I finally baked them today for the first time and I feel like I tasted a little bite of heaven as I savored these cookies featuring almond paste, rolled in pine nuts.

INGREDIENTS

• 7 ounces almond paste

• 2/3 cup powdered sugar

• 1 egg white

• 1 tablespoon honey

• 1/4 teaspoon salt

• 8 ounces pine nuts

1. Preheat oven to 350°F.

2. In food processor, pulse almond paste with sugar 1 minute.

3. Add egg white, honey and salt. Mix together until everything is well mixed. Dough will be sticky, thick and smooth.

4. Using a small stainless steel scoop, drop one scoop of dough at a time into a bowl of pine nuts, then roll all sides with them.

5. Place 10 on a Silpat-lined baking sheet. Bake for 16 minutes. Cool completely. Makes 20 cookies.

These two ingredients are the star of this recipe. There will be some remaining pine nuts.

This is what the dough looks like before scooping it out to roll in the pine nuts.

There should be enough to make two sheets with ten cookies per tray.

Gluten free and gorgeous Pignoli Cookies, this recipe comes from @bakedbyrichard on Instagram.