Pignoli Cookies

These cookies are appealing for a number of reasons - for one, they couldn’t be easier to make. Honestly they have to be the easiest and quickest cookie in the world. Second, there is no flour and no dairy and literally only 5 ingredients so people with those food sensitivities can enjoy these. I like to make them around Christmastime or any other holiday.

Ingredients

• 1 7-ounce tube almond paste

• 2/3 cup powdered sugar

• pinch salt

• 1 tablespoon honey

• 1 egg white

• 1 cup pine nuts (pignoli)

• 1 teaspoon lemon zest (optional)

Directions

Preheat oven to 350 degrees F. In a food processor, pulse ingredients until fully combined. Wet your hands and then roll pieces of the dough into balls and roll them in the pine nuts. Place on a baking sheet lined with parchment. Bake for 15 minutes. I don’t like mine burned, but if you like them a little more toasted, you can bake another minute or two.

Let cool on the baking sheet because they come out of the oven a little sticky still, If you can use, a metal spatula to scoop them off the tray when ready and move to a wire rack to cool more. Enjoy!

Cookies should be a golden brown