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Pine nut and almond cookies

Time 35 minutes
Yields Makes about 30 cookies
Pine nut and almond cookies
(Los Angeles Times)
1

Heat the oven to 325 degrees. Measure one-fourth cup of pine nuts into a food processor. Pulse until coarsely ground. Break up the almond paste and add it to the food processor. Process just until mixed.

2

Add the sugar through the tube while the processor is running and process until the mixture resembles coarse crumbs.

3

Add the egg whites and vanilla through the tube while the processor is running. Process until smooth. Add the flour and salt and process just until blended.

4

Place the remaining pine nuts in a small bowl. Using a teaspoon and lightly moistened hands, drop the dough by rounded teaspoons into pine nuts. Roll the cookies in the pine nuts to coat.

5

Place the cookies 2 inches apart on parchment-lined cookie sheets. Bake until lightly browned, about 20 to 22 minutes.

6

Cool slightly. Dust with powdered sugar.

7

Remove the cookies from the parchment paper. Store them in an airtight container.


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