Pignoli Cookies

Instructions

1. Prepare the oven and baking sheets
   Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. Mix the base dough
   In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste and granulated sugar. Mix on low speed until the mixture resembles coarse crumbs, about 2 minutes. Add the confectioners' sugar and salt, then mix until well combined.
3. Add the wet ingredients
   With the mixer running on low speed, gradually add the egg whites, almond extract, and vanilla extract. Mix until a sticky dough forms, about 1-2 minutes. If using, add the honey and mix to incorporate. Add the flour and mix just until combined - the dough will be quite sticky.
4. Form the cookies
   Pour the pine nuts into a shallow dish. Using a small cookie scoop or spoon, scoop about 1 tablespoon of dough and drop it directly into the pine nuts. Gently roll to coat the dough ball with pine nuts, pressing lightly to help them adhere. Place on the prepared baking sheet, spacing cookies about 2 inches apart.
5. Bake the cookies
   Bake in the preheated oven for 14-16 minutes, or until the cookies are lightly golden around the edges and the pine nuts are toasted. The centers will still be soft but will firm up as they cool.
6. Cool and store
   Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be very delicate when warm but will firm up as they cool. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.