Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Break almond paste into small chunks and add to a food processor with the granulated sugar.
- Pulse until the mixture resembles fine crumbs, scraping down the bowl as needed.
Making the Dough
- Add egg white and blend until a smooth, thick dough forms.
- Prepare pine nuts in a shallow bowl.
- Form dough into balls, approximately 1 tablespoon each.
Baking
- Roll each ball in pine nuts, then arrange on the prepared baking sheet, spaced 2 inches apart.
- Bake for 15 to 18 minutes until golden brown, monitoring closely.
- Cool on the pan for 5–10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. Allow to thaw at room temperature before serving.