Earlier this year Josh and I went to New York. It was here that I first tried a pignoli (which is the plural of pignolo meaning pine nut). I remember going into this Italian bakery and looking at a wall of cookies, most of which I hadn't encountered before. I decided to try the one's that appeared most foreign - the pignoli was amongst these. They are delicious, soft and chewy, weirdly dense although the texture is light (I think it's because when you bite into a pignoli the air escapes and you create a dense texture due to the sugar and egg whites mashing together). I love the pine nuts, they add a meaty note to the whole thing pretty tasty all round, and really easy to make. Another egg white left over recipe.
For the full recipe see: http://www.washingtonpost.com/wp-dyn/content/article/2005/12/13/AR2005121300303.html