If you're a fan of almond paste and pine nuts, this cookie is for you!
If you avoid gluten, good cookie for you.
You want an easy cookie to make, you.
You can find almond paste in the baking aisle of your super market. It comes in 7 oz. tubes.
You'll need two 7 oz. tubes for this recipe.
Amaretti con Pignoli
Yield: 24 - 30 cookies
14 oz. almond paste
1 cup granulated sugar
2 egg whites
1 teaspoon almond extract (or orange extract, or rum, or Hazelnut extract, or...)
2 cups pine nuts (no need to toast)
- Preheat oven to 350 degrees F.
- Chop the almond paste in a food processor until it good and crumbly.
- With the processor running add the sugar
- Then the egg whites
- Then the extract.
- Process until well combined.
- Pour the pine nuts onto a plate.
- Scoop the dough out with a tablespoon (I use a small ice cream scoop) and roll in the pine nuts.
- Place the pine nut coated cookies onto two lined baking sheets, either parchment paper or silicone mats will do.
- Gently press the tops of the cookies to flatten a bit.
- Bake for 12-15 minutes or until lightly browned, rotating the sheet pans half-way through cooking time.
- Remove from oven and slip silicone mat or parchment off of the sheet pan.
- Allow to cool for at least 10 minutes. They will firm up a bit as they cool.
- The inside should be still somewhat soft and chewy and delicious.
- If you would like a crisper cookie, flatten them out a bit more before baking and bake for a couple minutes longer.