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Light, almond macaroons studded with Pine nuts (Pignoli) were always my favorite at Italian bakeries but seemed very hard to make. I also felt they were expensive to make and never could remember whether I needed a tube of marzipan or almond paste for the recipe. However, all that changed when I discovered almond meal at my local discount food warehouse. Almond meal is often used as a flour substitute in Gluten-free baked goods making this cookie Gluten-free as well as dairy free! Store the big bag of almond meal in the freezer and use for many months ahead.
EASY HOMEMADE ALMOND PASTE
200 g almond meal or 1 ½ cups slivered blanched almonds finely processed 200 g. confectioner’s sugar or 1 2/3 cup 3 tablespoons egg white (approximately white of 1 large egg) 1 tablespoon wildflower or clover honey ½ teaspoon almond extract 1. Place almond meal and all of the ingredients into a processor work bowl and process until mixture is well combined and smooth. 2. Lightly dust your counter with confectioners sugar and gently turn mixture until you can handle dough. 3. Cut dough in half, shape each half into a log, cover with plastic wrap and then refrigerate for an hour or freeze for later use. Each log will weigh 8 ounces.
TO MAKE COOKIES
8 ounces of almond paste-store bought or homemade 2/3 cup confectioner’s sugar 1 large egg white (about 3 tablespoons) ¼ teaspoon almond extract Pinch of salt
8 ounces pine nuts
©2008 Tina Wasserman
1. Place almond paste in chunks into a processor work bowl and pulse machine on and off to break up the paste.
2. Add the remaining ingredients EXCEPT the pine nuts and process until a smooth paste is formed.
3. Scrape mixture into a bowl and freeze for half an hour or refrigerate for an hour or more until it is easy to handle.
4. Pre-heat oven to 300F and line a cookie sheet with parchment paper or foil with the dull side facing you. Set aside.
5. Place the pine nuts in a low-sided bowl (soup bowl is perfect for this).
6. Lightly wet your hands before handling diugh if it is very soft and sticky. Scoop a heaping teaspoon of dough into your hand and lightly roll it into a ball. Lightly toss the ball into the pine nuts coating all sides with the nuts. Place on the prepared cookie sheet an inch apart and continue with the rest of the dough.
7. Bake for 15-20 until cookies are rounded and nuts are lightly browned. They shouldn’t be too pale.
8. When cool, store in an airtight container for a week or more or freeze in an airtight freezer bag until needed.
Yield: About 24-30 cookies
©2008 Tina Wasserman