almond pine nut cookies

almond pine nut cookiesAlmond paste is one of my favorite comfort-food ingredients.  I’m not sure why it affects me in such a warm and fuzzy kind of way, but why question these things?  Almonds are very nutritious, as are pine nuts so with a glass of milk on the side I have no problem declaring a few of these cookies to be a well-rounded meal.

The recipe is so simple ~ no standing mixer required, a food processor does the job perfectly.

ingredients:

  • 2  7-ounce tubes almond paste
  • 1  cup sugar
  • 2  large egg whites {or 3 medium}
  • 1-1/2  cups pine nuts
  • parchment paper
  • small bowl of cool water

directions:

  • Preheat oven to 350F {preferably convection}
  • Crumble the almond paste into food processor, then pulse until it resembles coarse breadcrumbs
  • Switch from pulse mode to “on” and slowly add sugar
  • Once sugar is incorporated add one egg white at a time, waiting for each to mix in well
  • Place pine nuts on a small dish
  • Scoop dough with a large tablespoon or small scoop; form into round balls
  • Dip each ball into the bowl of cool water for a moment, then roll ball in pine nuts
  • Place on parchment-lined baking sheets
  • Slightly flatten cookies by gently pressing with hand
  • Chill baking sheets in refrigerator for at least 1/2-hour
  • Place in center of oven; bake for 11-13 minutes, until puffed and slightly golden on top
  • Remove from oven and let cookies sit on baking sheets for 5 minutes or so before transferring to cooling rack

almond pine nut cokiesThis recipe makes over a dozen; today when I made them there were 17 cookies but if I had rolled slightly smaller balls there would be closer to two dozen.   And they don’t spread a whole bunch so they can be less than an inch apart on the tray.

Baking time is flexible here, depending on taste.  I prefer a soft, almond paste-y center but if that’s not desirable then just keep your eye on them after the 13-minute mark.  For a firmer cookie, wait until the watery glaze is completely evaporated and check to see if they spring back when touched with your finger.

Leaving them on the hot cookie sheet for 5 or 10 minutes afterwards will slow bake them nicely at the end, rather than drying out.

Chewy and heartwarming, they are scrumptious little morsels!

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2 comments on “almond pine nut cookies

  1. goodoldgirl says:

    The cookies look wonderful. Yum!

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