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Recipes
Shopping list
Ingredients
- Parchment paper
- 3 large eggs
- 1 ¼ cups almond paste
- 1 cup powdered sugar
- ¾ cup pine nuts
Steps
- Preheat oven to 300°F. Line two baking sheets with parchment paper; set aside. Separate egg whites (discard yolks). Place almond paste in standing mixer bowl; beat with paddle attachment on medium speed until softened (about 1 minute). Add half of the egg whites and beat on medium speed until smooth (about 1 minute).
- Reduce speed to low and gradually add in sugar while beating constantly and scraping the sides of the bowl with a rubber spatula, as needed, until sugar is fully incorporated and mixture is smooth (about 2 minutes). Add remaining egg whites and beat until batter has thickened.
- Transfer batter to a large pastry bag fitted with ½-inch plain pastry tip. Pipe 1 ½-inch rounds (or spoon batter by the heaping tablespoonful) about 1 inch apart onto prepared baking sheets. Sprinkle each with 1 teaspoon pine nuts.
- Bake 18–20 minutes or until cookies are puffed and lightly golden, rotating cookie sheets from top to bottom rack halfway through bake time. Let cookies cool completely before peeling off parchment paper.
Amount per 1⁄24 recipe serving: Calories 100, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 10mg, Total Carb 11g, Fiber 1g, Sugars 9g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 2%