These classic Italian cookies are perfect for the almond lovers in your life. They’re soft and chewy, with a slightly crispy edge (think macaroons, without the coconut).
Ingredients
- 12 oz.
almond paste, crumbled
- 1 1/3 c.
powdered sugar
- 2
large egg whites
- 3/4 tsp.
kosher salt
- 1 c.
pine nuts
Description
- Step 1Preheat oven to 350° and line two baking sheets with parchment paper.
- Step 2Combine almond paste, sugar, egg whites, and salt in food processor and pulse until smooth. Place pine nuts on shallow plate.
- Step 3With slightly dampened hands, roll dough into 1" balls. Roll balls in pine nuts, pressing lightly to stick. Arrange balls on prepared sheets and flatten slightly to form a 1 1/2" round.
- Step 4Bake 16 to 18 minutes until lightly golden.
- Step 5Let cool on cookie sheet 1 minute, then transfer to wire rack to cool completely.
