Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it’s ready for the cookie batter.
- In a mixing bowl, combine the almond paste and granulated sugar. Use a spatula to break apart the almond paste and blend it with the sugar until it forms a smooth mixture.
- Add the egg white and kosher salt to the almond mixture. Stir well until everything is fully combined and you have a sticky dough.
- Sift in the powdered sugar, folding it into the dough gently. This step will help to create a tender texture in your cookies.
- Using your hands, scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. The dough will be sticky, so wetting your hands slightly can help.
- Roll each dough ball in the bowl of pine nuts, pressing them gently into the top so they stick well.
- Place the cookies on the prepared baking sheet, spaced a couple of inches apart. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with additional powdered sugar before serving for a beautiful finish.
Notes
- For a nut-free version, substitute almond paste with sunflower seed paste.
- Use aquafaba instead of egg white for a vegan-friendly option.
- Store cookies in an airtight container at room temperature for up to one week.