There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.
Recipe information
Yield
Makes 14 cookies
Ingredients
1
⅔
1
1
¼
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Pulse almond paste and powdered sugar in a food processor until combined. Add egg white, honey, and salt and pulse until a smooth, thick batter forms, about 1 minute.
Step 2
Place pine nuts in a small bowl. Working one at a time, scoop tablespoonfuls of batter onto pine nuts and toss gently to coat. Roll lightly with your hands to form pine nut-covered balls. Transfer to a parchment-lined baking sheet.
Step 3
Bake cookies until golden brown and edges are firm, 16–19 minutes. Let cool.
Step 4
Do Ahead: Cookies can be made 5 days ahead; store airtight at room temperature.