Pine Nut Cookies and Chocolate Almond Macaroon Variation
1 ½ pounds almond paste ( broken into pebble size pieces)
1 ½ cups sugar
1 cup confectioners sugar
3 to 4 egg whites
2 cups pine nuts
Preheat oven to 350 F.
In an electric mixer, combine almond paste, sugar, confectioners sugar and egg whites on low speed until blended. Mix until smooth. This will make a sticky dough.
Roll dough into 1-inch balls. Roll balls into pine nuts to cover. Place the cookies on a parchment lined cookie sheet, spacing each 2 inches apart. Slightly flatten the tops of the cookies.
Bake 15 to 20 minutes or until golden brown. Let cookies cool completely on parchment.
Chocolate Almond Variation:
Add ½ cup cocoa to cookie dough and roll in sliced almonds instead of pine nuts.
Yields about 50 cookies