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Ingredients
- 2 1/1 cups tightly packed almond past (1 pound 9 ounces)
- 1 1/4 cups granulated sugar
- 1/2 cup powdered sugar
- 1 heaping teaspoon ground cinnamon
- 1 tablespoon honey prefereably clover
- 1 teaspoon pure vanilla extract
- 5 extra large egg whites
- 5 cups pine nuts (about 1 1/2 pounds)
Details
Preparation
Step 1
Put the almond paste, granulated sugar, powdered sugar, cinnamon, honey and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Paddle at low - medium speed until the mixture is smooth with no lumps remaining about 1 minute. With the motor running add the egg whites in three installments and paddle until absorbed, 30 seconds to 1 minute per addition. cut five 12 inch squares of parchment paper. Arrange a square of parchement paper on a work surface. Put the dough in a pastry bag fitted with a #6 tip and pipe the dought out into circles, 2 inches in diameter and about 1 1/2 inches high, leaving anout 2 inhes between circles. Repeat on four remaining pieces of parchment. Spread the pine nuts out on a cookie sheet in a single layer. Take one of the cookie dough covered parchment sheets in two hands and slowly invert it over the nuts. Press down so that nuts adhere to the dough and remove, very gently shaking the parchment to loosen any extra nuts. Set the nut coated dough aside. Shake the cookie sheet to redistribute the pine nuts and repeat with the remaining dough covered sheets until all cookies are coated with pine nuts. Save any unused nuts for another use. Leave the prepared cookies out uncovered at room temperature overnight or for8 hours to dry. When ready to bake the cookies position a rack in the center of the oven and preheat to 350 degrees. set one of the parchment sheets on a baking tray and bake until the cookies are nicely golden, about 20 minutes. Remove the tray from the oven, carefully transfer the parchment to a heatproof surface to let the cookies cool, and bake the next sheet on the tray. Repeat until all cookies are baked and cool for 20 minutes.
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