Almond-Pine Nut Macaroons
Recipe courtesy of Peggy Cullen
Yield: 30 cookies
Nutritional Analysis Per Serving
Serving Size: 1 of 30 servings
Calories: 124
Total Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 11 g
Dietary Fiber: 1 g
Sugar: 9 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 5 mg
Total: 45 min
Prep: 20 min
Cook: 25 min
Ingredients ()
- 2 cups (10 ounces) untoasted pine nuts
- 8 ounces almond paste
- 1 cup superfine sugar
- 2 large egg whites, room temperature
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Instructions
- Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper.
- Break the almond paste into chunks and place in the bowl of a food processor. Add the sugar and process until the mixture is smooth, stopping once to scrape down the bowl with a rubber spatula. Add the egg whites and process until the batter is well blended. Scrape again and pulse a few more times.
- The mixture will be sticky, but with a light touch and moist hands it can be gently shaped. Keep a damp towel nearby to wipe and moisten your hands. Using damp hands, form the mix into small 1-inch balls and place the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to coat completely. Place about 16 balls 1 1/2-inches apart on the prepared baking sheets.
- Bake the first tray while preparing the second, until the cookies are pale golden and slightly puffed, about 25 minutes. Place the baking sheets on wire cooling racks and let the cookies cool fully before removing them. Store in an airtight container for up to 2 days, or freeze for up to 1 week.
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