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Step 1
1 Using a stand mixer on low speed, add the almond paste and some of the sugar and mix to break up the chunks of almond paste
Step 2
2 Add the remainder of the sugar and mix until blended, then add the egg whites and mix just until the dough is smooth (you want to mix, not pulverize)
Step 3
3 Shape dough into a ball
Step 4
4 It will be moist and sticky
Step 5
5 Cover tightly with plastic wrap and refrigerate overnight
Step 6
6 Position a rack in the upper third of the oven and preheat the oven to 325 degrees
Step 7
7 Have ready 2 rimmed baking sheets lined with parchment paper
Step 8
8 Roll the dough into balls a little bigger than marbles
Step 9
9 Press 6 to 8 pine nuts into each piece
Step 10
10 As you do this, slightly flatten the top, but leave the center slightly mounded
Step 11
11 Place dough on the prepared baking sheets
Step 12
12 Bake one sheet at a time for 15 to 20 minutes or until lightly brown (don't let the cookies get dark brown)
Step 13
13 Let sit on baking sheet for about 5 minutes, then transfer with a spatula to a rack to cool completely
Step 14
14 Cookies can be stored in an airtight container with wax paper between layers for about 2 weeks or can be frozen for about 3 months