Pignoli Amaretti

Go ahead and lose your inhibitions! After making these almond and pine nut cookies for the first time tonight, we've decided that hoarding pine nuts and using them sparingly is just too pious. You need to use about half a bag or so to coat these Italian cookies. Make up for it by food processing your own almond paste for them instead of relying on store-bought. They are not too sweet and have the coolest toasted, rich, marzipan-like flavor and light, chewy, smooth texture...the perfect pre-weekend splurge.

Pignoli Amaretti

1 cup whole or sliced almonds

1/2 c powdered sugar

1/2 c raw sugar

1 egg

1/2 tsp. vanilla

1/4 tsp. salt

1/4 tsp. baking powder

1/2 cup flour

1 1/2 c pine nuts

Blend almonds in the food processor two minutes until it forms a paste; add a little water if moisture is needed for the paste to come together. Add sugars and vanilla and pulse. Add egg and do the same. Next, add all dry ingredients and pulse again until just mixed.

Spread pine nuts on a plate. Use a small scoop to place dough on pine nuts and roll it around to coat. Cook at 350 degrees for 10 min. on a slipat-lined cookie sheet and let them cool.