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Ingredientes
- 2 c. untoasted pine nuts - (10 ounce)
- 8 ounce almond paste
- 1 c. superfine sugar
- 2 lrg egg whites room temperature
Direcciones
- Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or possibly aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or possibly parchment paper.
- Break the almond paste into chunks and place in the bowl of a food processor. Add in the sugar and process till the mix is homogenous, stopping once to scrape down the bowl using a rubber spatula. Add in the egg whites and process till smooth. Scrape again and process for a few more seconds.
- The mix will be sticky, but with a light touch and moist hands it can be gently rolled. Keep a damp towel nearby to wipe and wet your hands. Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to cover completely. Place about 16 balls 1 1/2 inches apart on the prepared baking sheets.
- Bake the first tray while preparing the second, till the cookies are pale golden brown, and puffy, about 25 min. Place the baking sheets on wire cooling racks and cold the cookies completely before lifting them off. Store in an airtight container for up to 2 days, or possibly freeze for up to 1 week.
- This recipe yields 30 cookies.
- Yield: 30 cookies
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 412g | |
| Calories 1537 | |
| Calories from Fat 529 | 34% |
| Total Fat 63.15g | 79% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 131mg | 5% |
| Potassium 822mg | 23% |
| Total Carbs 228.43g | 61% |
| Dietary Fiber 10.9g | 36% |
| Sugars 200.18g | 133% |
| Protein 27.61g | 44% |
