Pine Nut and Almond Cookies

By tjm01

Ingredients

• 1 1/4 cups pine nuts, plus more for garnish
• 1 cup whole raw almonds
• 1/2 cup granulated sugar
• 1 tsp. finely grated orange zest
• 1/4 tsp. salt
• 2 large egg whites, plus 1 for brushing
• 1/2 tsp. pure vanilla extract
• Fine sanding sugar for sprinkling

Details

Servings 3

Preparation

Step 1

Preheat oven to 325 degrees. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate baking sheets. Toast until fragrant and golden brown, about 8 minutes for the pine nuts and 10 minutes for almonds. Let cool.
Combine nuts. Process half in a food processor with 3 Tbsp. granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts & 3 more Tbsp sugar, and add to bowl. Stir in orange zest & salt.
Beat 2 egg whites until fluffy. Gradually add remaining 2 Tbsp. sugar & the vanilla, and beat until stiff peaks form. Fold into nut mixture.
Using 2 tsp. batter for each cookie, shape into balls and place on parchment-lined baking sheets. Brush tops with egg white, and sprinkle with sanding sugar. Press 2 pine nuts into top of each cookie for garnish.
Bake until edges are golden and centers are set, about 17 minutes. Let cool on sheets for 10 minutes then transfer cookies to wire racks to cool completely. Cookies can be stored in an airtight container up to 3 days.