Serves: 40
Total Calories: 50
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease a large baking sheet.
2 In a large bowl, crumble the almond paste. With an electric mixer on medium speed, beat in the almonds, egg whites, and 1 cup of confectioner's sugar until smooth.
3 Scoop up a tablespoon of the batter. Roll the batter in the pine nuts, covering it completely and forming a ball. Place the ball on the prepared baking sheet. Repeat with the remaining ingredients, placing the balls about 1 inch apart.
4 Bake 18 to 20 minutes or until lightly browned. Place the baking sheet on a cooling rack. Let the cookies cool 2 minutes on the baking sheet.
5 Transfer the cookies to racks to cool completely. Dust with confectioner's sugar. Store in an airtight container in the refrigerator up to 1 week.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pine Nut Macaroons recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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