These cookies are apparently Sicilian in origin. They are often made around the holidays, but I see no reason to not enjoy them year round.
The recipe is very easy. I used a food processor to make the dough, which made it very easy and quick. Most recipes called for almond paste in a can because it's softer, but I only have access to the tube kind, so my quantities were off by an ounce, but nothing seemed to be ruined because of it.
- 1 (8 oz) Can Almond Paste
- 1/2 C Granulated Sugar
- 1/2 C Powdered Sugar
- 1/4 C Flour*
- 2 Egg Whites (this amount can vary depending on how moist the dough gets. Start with 1 white and only add more if necessary)
- 8 Ounces Pine Nuts
- Extra Powdered Sugar To Finish (I forgot to do that part - woops)
In a food processor, pulse the almond paste into small pieces, and add the two sugars and the flour (* recommended, but could make it without). Once those are mixed thoroughly, begin to add the egg whites a little at a time, just until the dough comes together.
I used a small cookie scoop to divvy up the batter. At each spoonful, I tossed it with the pine nuts and placed on a parchment lined cookie sheet. No need to flatten - a sphere of cookie dough will bake into a nicely rounded mound that is super moist and chewy on the inside while crisp outside.
Bake for about 25 minutes until lightly browned. The pine nuts will add such a nice warm and nutty flavor to the already super almondy dough - amazing.
Once they cool, I suppose that's where you're supposed to sprinkle them with powdered sugar. Go for it. I'm sure it's lovely.
I was only able to get about 10 cookies from this recipe, but they are totally worth it.