Pignoli Cookies

Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a food processor, combine the almond paste, cornmeal, confectioners’ sugar, egg white, vanilla extract and salt. Puree on high speed, stopping to scrape down the bowl as needed, until the mixture forms a uniform paste. Transfer to a small bowl.

Place the pine nuts in a separate small bowl.

Using damp hands, form the dough into balls about 1 1/2 inches (4 cm) in diameter; each should weigh about 1 oz. (30 g). Place one of the dough balls into the bowl of pine nuts and press so that one side is completely coated with the nuts. Place on the prepared baking sheet, pine nut side up. Repeat with the remaining dough balls to form the remaining cookies, spacing the cookies at least 2 inches (5 cm) apart on the baking sheet. Using your fingers, press down on each dough ball to flatten slightly.

Bake until lightly golden brown, 13 to 15 minutes. Transfer the baking sheet to a wire rack and let cool for 15 minutes, then transfer the cookies to the wire rack. You can serve warm or let cool to room temperature before serving, and the cookies can be stored, covered, at room temperature for up to 3 days. Immediately before serving, using a fine-mesh sieve, dust the cookies with confectioners’ sugar. Makes 12 cookies.

Williams Sonoma Test Kitchen