RECIPES

Almond-Pine Nut Cookies

2  cup  whole blanched almonds or almond flour (meal)
1/2  cup  organic cane sugar
1  cup  confectioner's sugar
3  each  egg whites, lightly beaten
1/2  cup  Spanish pine nuts or blanched whole almonds
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Yield: 3 dozen cookies

Adjust oven racks to bottom and top thirds of the oven. Preheat oven to 300F. Line baking sheets with parchment paper or silicone baking mat. In a food processor combine the almonds and the sugar, and process until very finely ground, about 4 minutes (2 minutes if using almond meal). Add the confectioners sugar and egg whites, and process until a smooth dough with a thick batter-like consistency is formed. Transfer dough to a piping bag fitted with a 1/2 -inch round tip, and pipe 1 1/2-inch mounds onto prepared cookie sheets, placing mounds about 2 inches apart. Alternatively, you may use a spoon to mound the dough onto the baking sheet. Gently press about 8-10 pine nuts or 1 blanched almond onto the top of each mound.

Bake cookies until golden brown, about 25 minutes, rotating baking sheets from top to bottom and front to back halfway through cooking. Cool cookies completely on baking sheet. Store in airtight container.