Ingredients 2 3/4 cups pine nuts 3/4 cup toasted lightly and cooled, ¾ cup of them toasted lightly and cooled 7 ounces almond paste, (1 tube) 2/3 cup sugar 2 large egg whites 3/4 teaspoon vanilla extract 1/3 cup all-purpose flour
Instructions 1. With the rack in the middle position, heat the oven to 325 degrees. Line a large baking sheet with parchment or a nonstick mat and set aside. Place the 2 cups of untoasted pine nuts in a shallow bowl and set aside. 2. In a food processor, pulse the ¾ cup of toasted pine nuts until coarsely ground (but not pasty), about 3 2-second pulses. Pinch the almond paste into small chunks, add them to the processor, and pulse to break them down further. Add the sugar and process until the mixture resembles wet sand, about 6 seconds. Add the egg whites and vanilla, and process until the dough is uniform and sticky, about 6 seconds longer. Add the flour and ¼ teaspoon salt, and process until the dough is uniform and thicker (it will still be very sticky), about 6 seconds longer. 3. Wet your hands and roll 3 or 4 generous 1-teaspoon portions of dough into balls. Roll the balls in the untoasted pine nuts, turning them to coat completely. Arrange the balls about 2 inches apart on the baking sheet; repeat with more dough to fill the sheet. Bake until the cookies are light golden and just set, about 18 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet for 8 to 10 minutes, then transfer them to a cooling rack to cool completely. Repeat the process with the remaining dough and serve, or store in an airtight container for up to 4 days. If using the confectioners' sugar, just before serving, use a fine-mesh sieve to dust the cookies lightly with the sugar.
Description The pine nuts are expensive but these cookies are worth it.
Source Boston Globe
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