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- user reviews (2)
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1
8 ounce can almond paste (made without syrup or liquid glucose)
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1
cup sugar
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2
egg whites, lightly beaten
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1/4
cup pine nuts
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, processing until combined. Add egg whites; cover and process until combined.
3. Drop dough by teaspoons onto prepared cookie sheet. Press a few pine nuts onto each cookie. Bake in the preheated oven 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.) Makes about 24 cookies.
- Tip *Test Kitchen Tip: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.
- Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 1 day, refrigerate for up to 3 days, or freeze for up to 3 months.
- Servings Per Recipe 24,
- Calories 86,
- Protein (gm) 2,
- Carbohydrate (gm) 13,
- Fat, total (gm) 3,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 12,
- Sodium (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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These cookies are GREAT! Expensive to make but worth it. I made these cookies for guests and didn't have one left over.
11/3/2009 08:18:17 PM Report Abusei love it. Their are delicius.
10/30/2009 08:32:41 AM Report Abuse