Pignoli Cookies

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.

In blow of electric mixer, beat paste and sugars on medium until the mixture resembles coarse crumbs.

Add egg whites and vanilla, beat on medium high until smooth.

Mix flour and salt. Add to the almond mixture and beat until combined. **Dough will be soft and sticky.**

Scoop dough into a piping bag and pipe out cookies onto the baking sheets. I like a bite-sized cookie, so I pipe about the size of a 50 cent piece, about 1/2" thick. Sprinkle the dough with pine nuts to taste.

Bake, rotating sheets halfway through, for 15 minutes or until pine nuts are golden. Transfer to a wire rack (I do this on the paper or mat) and cool completely.

Lightly dust each cookie with powdered sugar.