Pine Nut Cookies
Active Time: 20 minutes | Total Time: 40 minutes | Serves 25 cookies | Gluten Free
- ¾ cup pine nuts
- 7-ounce tube almond paste (We used Odense brand)
- ½ cup granulated sugar
- ½ teaspoon grated orange zest
- 1 large egg white
- ¼ teaspoon almond extract
Heat the oven (with the oven rack in the middle) to 350°F.
Spread the pine nuts on a rimmed sheet pan. Bake until light golden brown and toasted, 7 to 8 minutes. Pour onto a large plate.
Using the large holes on a box grater, grate the almond paste. Put into a large bowl or the bowl of a stand mixer. Add the sugar and orange zest. Using an electric mixer on medium-low speed, beat until crumbly. Add the egg white and almond extract. On medium speed, beat the dough until it comes together and is stiff, about 1 minute. Chill the dough for 5 minutes.
Line a rimmed sheet pan with parchment paper.
Using a measuring teaspoon, scoop a heaping teaspoon into the palm of your hand. Roll into a ball then roll in the pine nuts, gently pressing to help them adhere. Place on the prepared pan. Repeat, spacing about an inch apart (you should be able to fit all of them on one pan). Bake until the cookies are a light golden brown, 15 to 18 minutes. Place the pan on a wire cooling rack and let the cookies cool completely.
This recipe was printed from: