Add flour and remaining sugar and almond extract and beat until everything has been well incorporated. The texture will be somewhat stiff but not overly dry (see photos)
Line a cookie sheet with parchment paper or silicone baking mat.
Forming and topping the pignoli cookies
Form cookies into round balls that are a bit smaller than the size of a golfball
In a small container, add the egg white with about a tablespoon of water and mix. In another small flat container, add the pignoli nuts
Dip the top of each cookie into the egg white mixture, then dip into the nuts, slightly flatten the ball into a cookie shape, and place the cookie nut side up, on the lined cookie sheet
Bake cookies for about 20 to 22 minutes until just slightly golden. Do NOT overbake as the cookies will be dry. Begin checking your cookies after about 15 minutes as oven temperatures/power may vary.
NOTES
1 pound of sugar = 2 ¼ cups sugar (according to Domino’s sugar)
1 pound of almond flour = 4 ¾ cup almond flour (see King Arthur’s conversion guide)
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