2 s 8-ounce cans almond paste, coarsely crumbled (note: this is not the same as m
1 1/2 cups Sugar
1/2 teaspoon salt
2 larges egg whites
2 tablespoons honey
1 cup pignoli (pine nuts)
Preheat oven to 350°F.
Pulse almond paste in a food processor until in small bits, then add sugar and salt and continue to pulse until finely ground, about 1 minute.
Beat together almond mixture, egg whites, and honey with an electric mixer at medium-high speed until smooth, about 5 minutes (the batter will be quite thick).
Spoon batter (or pipe with a pastry bag) in 1 1/2-inch rounds and about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of the pine nuts into the tops of cookies.
Bake cookies in upper and lower thirds of oven, switching position of the baking sheets halfway through baking, until golden, about 12 to 15 minutes. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment.
Make more cookies with remaining batter and pine nuts on cooled baking sheets.
Pignoli (pine nuts in Italian) cookies are slightly chewy, almond-flavored cookies that are packed with pine nuts. These cookies are easy to make and contain no flour, so make a big batch as they won't last long!
Saturday, February 13, 2010 - 2:56am