Pignoli cookies

Pignoli are the sweet seeds of a certain type of pine tree. They're often used in Italian desserts as well as in savory recipes such as pestos.

SERVINGS Makes about 2 dozen cookies INGREDIENTS 1 tube (7 to 8 ounces) almond paste 3/4 cup confectioners' sugar 1 large egg white 1 tablespoon plus 1 teaspoon honey 1/2 cup pignoli (pine nuts)

PREPARATION 1. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.

Crumble almond paste into food processor with knife blade attached. Add sugar and process until paste is texture of fine meal. Transfer to large bowl. Add egg white and honey. With mixer at low seed, beat until blended. Increase speed to medium-high and beat 5 minutes, or until very smooth.

Spoon batter into pastry bag fitted with 1/2-inch round tip. Pipe 1 1/4-inch rounds, 2 inches apart, on prepared cookie sheets. Brush cookies lightly with water and cover cookies completely with pine nuts, pressing nuts lightly to stick.

Bake 10 to 12 minutes, rotating sheets between upper and lower rack halfway through baking, until golden brown. Slide parchment paper onto wire racks and let cookies cool on parchment paper.

Repeat with remaining dough and pine nuts.

NUTRITIONAL INFORMATION (based on individual servings)

Calories: 75 Total Fat: 4 g Cholesterol: 0 mg Sodium: 5 mg Carbohydrates: 9 g Fiber: 0.5 g Protein: 2 g