Nan's Recipes: Pine Nut Macaroons

Pine Nut Macaroons

Recipe by Roger Bencivenga

These are not your every day cookies. Use the best quality of almond paste you can find. I buy the pine nuts in bulk at BJ Wholesale. I usually have these cookies in my freezer. They are great with afternoon tea or coffee. Actually, they're great under any circumstances!

This makes 18 to 20 cookies:

  • 7 ounce package of almond paste
  • 2 egg whites
  • 1/2 cup granulated sugar
  • 1/2 cup sifted confectioners' sugar
  • 1/4 cup flour
  • 1/2 teaspoon vanilla extract
  • 2 cups pine nuts or more

Heat oven to 350 degrees. Line a cookie sheet with parchment or waxed paper.

Break up the almond paste in a mixing bowl. Add the egg whites and beat until smooth and creamy. Add both sugars, flour, and vanilla and beat until well blended.

Empty the pine nuts into a bowl. Drop a level tablespoon of dough into the bowl and with your hand roll all around until the dough is covered in pine nuts. Place on cookie sheet, slightly flattening. Repeat with the remaining dough and nuts.

Bake for 18 to 20 minutes until the edges are golden. Cool on wire racks.

Home - Pot of the Month - Gallery - Mudville - Dog Park - BARK - Nan's Workshop

Back to Main Recipe Page.

No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton