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Categories:Viewed: 58 - Published at: 8 months ago
Ingredients
- 2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon salt
- 2 large egg whites
- 2 tablespoons mild honey
- 1 cup pine nuts (pignoli ; 4 1/2 oz)
- Special equipment: a standing electric mixer; a large pastry bag fitted with 1/2-inch plain tip (optional); parchment paper
Method
- Preheat oven to 350F.
- Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
- Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
- Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets.
- Gently press half of pine nuts into tops of cookies.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total.
- 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.
