This crispy-on-the-bottom-and-chewy-on-the-inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Look for almond paste—a mixture of ground almonds and sugar (available in tubes or sometimes tubs)—near other baking supplies in well-stocked supermarkets or specialty stores. Sweeter marzipan doesn’t work well in these cookies. Pignoli Cookies Active Time: 1 hour Total Time: 1 1/2 hours Makes 3 dozen cookies; serves 36 2 (7-ounce) tubes almond paste (not marzipan), coarsely crumbled 3/4 cup confectioners’ sugar 1/3 cup finely chopped pine nuts, plus 3 tablespoons whole pine nuts for decoration 1/2 teaspoon salt 2 large egg whites 2 tablespoons water Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Beat almond paste, sugar, chopped pine nuts, and salt in a mixing bowl with an electric mixer on low speed until the almond paste is broken up into small bits; …