Ingredients Jump to Instructions ↓

  1. 1 can (8 oz) or 1 roll (7 oz) almond paste (no substitutions), cut in small pieces 2/3 cup sugar 2 whites from 2 large eggs 1 tsp freshly grated lemon peel 3/4 cup pine nuts (pignoli; see Note)

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Line baking sheet(s) with foil.2. Beat first 4 ingredients in a medium bowl with mixer on medium speed until smooth. Drop heaping teaspoonfuls 1 in. apart on prepared baking sheet(s). Sprinkle with pine nuts to cover; press nuts gently to adhere.3. Bake 22 to 25 minutes until tops feel firm and dry when lightly pressed. Cool completely on baking sheet on a wire rack. Peel off foil.These are best eaten within 2 weeks, or they can be frozen up to 3 months.


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