Place the nuts in a single layer on an ungreased baking sheet. Bake for 5-8 minutes or until they are golden brown, remove immediately from the pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.
In a blender or food processor add the cooled almonds, sugar, salt and blend until very fine. Move to a large bowl, stir in the egg whites and extract. Mix until combined.
Form into small balls or crescents, dip the cookies in the pine nuts then move pine nuts top up to a parchment paper lined baking sheet. Sprinkle the unbaked cookies with powdered sugar then bake 15-20 minutes or until golden. Let cool 5-8 minutes on the pan, then move to a wire rack to cool completely. Dust with extra powdered sugar before serving if desired. Enjoy!
Notes
Store pignoli biscotti cookies at room temperature in an airtight container for one week.Flash freeze pignoli cookies on a parchment lined baking sheet until frozen. Once frozen, store in a freezer safe bag for up to 2 months. Thaw cookies on the counter at room temperature and if desired warm in the oven at 250°F until crisp.