I have a very strong pastry background, and once in a while I love to bring back old favorites. I don't have sweets around often but when I do this is a favorite in my home. It reminds me of a french macaroon but with a nut base, and no fake colors. The ingredients are pretty simple and no added fats except for the nuts. But there is sugar, so don't be fooled. I love the rich taste of the almond paste. When no one is looking, (or maybe they are and I don't mind) I eat it straight from the can. I swear.
This is really a perfect recipe for the holidays. Happy Chanukah, Christmas, or whatever it is you are or aren't celebrating. Or maybe it's just national cookie day. Cheers!
Originally posted on Sourced, a Fresh Direct Blog
2 egg whites
1/4 teaspoon pure vanilla extract
1/2 cup sugar
pinch of kosher salt
8 oz almond paste
2/3 cup pine nuts
Preheat your oven to 350 degrees. (325 degrees convection). Line three cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix your egg whites, sugar and salt for 1 minute. Add your almond paste a few pieces at a time, and beat on medium speed for 5 minutes or until the batter is completely smooth. Transfer your batter to a piping bag fitted with a round, 1/2 inch tip. Pipe out tablespoon sized, round mounds onto your cookie sheets, about 2 inches apart. (If you do not have a piping bag then you can use a medium cookie scoop in a pinch). Sprinkle with pine nuts. Bake cookies for 15 minutes, rotating once halfway through. You are looking for a light, golden color. Allow them to fully cool down before transferring them to a platter.
I NEVER make a 1x batch. We fly through these cookies in my home so I always double this. Plus, it is perfect to store in the freezer. Just make sure they are not underdone or they will stick together. Store in an airtight container for up to 1 month. If you are not freezing them, these will last about 4 or five days in an airtight container on your counter.