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- 1 8 ounce can almond paste (made without syrup or liquid glucose)
- 1 cup sugar
- 2 egg whites, lightly beaten
- 1/4 cup pine nuts (pignoli)
1. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or foil; set aside.
2. Break almond paste into small pieces and place in a food processor.* Cover and process until nearly smooth. With food processor running, gradually add sugar through feed tube, processing until combined. Add egg whites; cover and process until combined.
3. Drop dough by slightly rounded teaspoons onto prepared cookie sheet. Press a few pine nuts onto each cookie. Bake about 15 minutes or until edges are firm and tops are lightly browned.
4. Cool on cookie sheet for 3 to 4 minutes. Transfer cookies to a wire rack; let cool. (If the cookies stick to the parchment paper or foil, use a spatula dipped in hot water to remove the cookies.)
- To make the cookie dough using an electric mixer, break the almond paste into small pieces and place in a large bowl. Add egg whites. Beat with an electric mixer on low speed until smooth. Gradually add the sugar, beating until combined. Continue as directed.
- Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 1 day, chill for up to 3 days, or freeze for up to 3 months.
- cal. (kcal) 86,
- Fat, total (g) 3,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 13,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 0,
- sugar (g) 12,
- pro. (g) 2,
- sodium (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet