Pignoli, Italian cookies with pine nuts

Ingredients:

• 400g canned gluten-free almond paste, finely crumbled
• 1 cup powdered sugar
• 2 tablespoons of honey
• A pinch of ground cinnamon
• A pinch of fine salt
• 2 large egg whites
• Zest of one lemon
• 0.5 - 3/4 cup pine nuts
• Special equipment: disposable syringe bag

Preparation:

1. Preheat oven to 180°C. Line baking sheets with parchment paper.
2. Place the almond paste in the bowl of a stand mixer and beat on high speed until crumbly. Add the powdered sugar and beat on low speed until smooth.
3. Add honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until thick and smooth, about 5 minutes.
4. Fill a piping bag with the mixture. Press the dough onto the prepared baking sheets and roll it into balls. Sprinkle the balls with pine nuts, pressing them down lightly. Bake the cookies until golden brown, about 12-14 minutes.