Served as dessert. Vegetarian dish. Speciality: Gluten-free and Low Sodium diet.

1 1/4 cups Almond paste

3 Egg Whites, slightly beaten

1 cup powdered Sugar

3/4 cup Pine Nuts

Position oven racks in top and bottom third of oven. Preheat oven to 300ºF. Line two cookie sheets with parchment paper. In a large bowl, beat the almond paste until it smooths out a little with an electric mixer on medium speed. Add half the egg whites and beat until smooth. On low speed, beat constantly while gradually adding sifted powder sugar. Continue until all sugar is incorporated. Add remaining egg whites and beat until mixture is smooth. Transfer batter to a pastry bag with a 1/2" pastry tip and pipe 1-1/2" rounds onto parchment papered cookie sheets, keeping cookies 1" apart. Sprinkle each cookie with pine nuts. Bake for 45 minutes, turning halfway through cooking. Remove cookies to a rack and let cool completely before removing them from the parchment paper. Store in an airtight container.

Preparation time: 10 minutes

Cooking time: 55 minutes

Yields: 24 cookies

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