Pignoli Cookies
"For this particular recipe, it's important to use canned almond paste — the type sold in tubes is too crumbly and doesn't give the cookies the right consistency...."
INGREDIENTS
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2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
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1 1/2 cups confectioners sugar
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1/2 teaspoon salt
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2 large egg whites
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2 tablespoons mild honey
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1 cup pine nuts (pignoli ; 4 1/2 oz)
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Special equipment: a standing electric mixer; a large pastry bag fitted with 1/2-inch plain tip (optional); parchment paper
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