Although I find the pignoli dough in this recipe is easier to handle than some others, it's still a very sticky dough. This is necessary to produce the soft and chewy texture that pignoli is known for. It's important to minimize your contact with the dough since it will stick to your hands. I recommend scooping the dough with a spring-loaded cookie scooper or measuring spoon and dropping it directly into the pine nuts for rolling. Once the ball of dough is coated with pine nuts, it will be easy to handle and transfer to a baking sheet. If you find the dough is still too difficult to handle, you can chill it for 30 minutes before scooping it into balls. This can firm up the dough and make it easier to work with.