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Roger Bencivenga's Pine Nut Macaroons

7-ounce package almond paste
2 egg whites
1/2 cup granulated sugar
1/2 cup sifted confectioners' sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 1/3 cups pine nuts

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

Preheat the oven to 350 degrees. Empty the pine nuts into a large bowl. Drop a level tablespoon of dough into the bowl and, with your hand, press it into the nuts so the top and sides are covered with them. Place on a parchment-lined cookie sheet. Repeat with the remaining dough, placing cookies about 1 1/2 inches apart. (You will have nuts left over. Freeze them for next time.) Bake 18 to 20 minutes or until the edges are golden brown. Remove to wire racks to cool. Store airtight.

Makes about 18 cookies.

By Jean Kressy, Globe Correspondent

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