Ingredients Jump to Instructions ↓

  1. 1 package (7 ounces) almond paste, grated

  2. 1/2 cup sugar

  3. 1/2 cup confectioners' sugar

  4. 2 egg whites

  5. 1/2 teaspoon vanilla extract

  6. 3 tablespoons all-purpose flour Pinch salt

  7. 1/2 cup pine nuts

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers. Yield: 2-1/2 dozen.


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