ok! I have no idea how I found this recipe & can’t even remember the site. I think I’ve looked at everyone that’s out there! ;o)
Anyway, I made these today. I’ll give the recipe the way I copied it then tell you what I changed & will change. They came out pretty good. the recipe is for Pine Nut cookies.
“Pine Nut Cookies
Crispy on the outside and chewy on the inside, these cookies are like almond macaroons with a pine nut bonus.
1 1/2 cups pine nuts (about 7 oz.)
1 cup sugar
1/4 cup (packed) almond paste, crumbled
1 1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3 large egg whites
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar for dusting.
Preheat oven to 350ºF. Butter 2 large baking sheets. Using on/off turns, blend 3/4 cup pine nuts and next 4 ingredients in processor until crumbly mixture forms. Transfer mixture to large bowl; add egg whites. Using electric mixer, beat until mixture is smooth. Whisk flour, baking powder and salt into bowl to blend. Add to pine nut mixture; beat until smooth (dough will be soft and sticky).
Place remaining 3/4 cup pine nuts in shallow bowl. Spoon generous tablespoonful dough into pine nuts in shallow bowl, coating 1 side of dough with nuts. Using floured fingertips, transfer dough to prepared baking sheet, pine nut side up. Smooth edges of dough to form even round. Repeat with remaining dough, flouring fingertips as needed to prevent sticking and spacing cookies 2 inches apart on prepared baking sheets.
Bake cookies 1 baking sheet at a time until golden, about 20 minutes. Cool completely. Dust with powdered sugar, transfer to plate and serve. (Cookies can be made 1 day ahead. Store in airtight container at room temperature.)”
So….first, I would lower the temp of the oven to 325º. You don’t want them golden. They still have to be soft when you take them out of the oven. Keep checking after 10 minutes baking time.
What I changed was…pistachios instead of pine nuts. I didn’t use the lemon peel or vanilla. I used 1 tsp. almond extract, 3/4 tsp. cherry extract & 4 drops of green food coloring. Don’t add the salt if using salted pistachios. I very roughly chopped the remaining pistachios to coat the dough. I think you can see that in the picture.
Next time, instead of 1/4 cup of packed almond paste, I will use the Odense 7 oz. tube…the whole thing. I think it will make them chewier.
If any of you haven’t been to the Odense site, it’s wonderful. Inside the box of their almond paste, there is a recipe for coconut macaroons. it’s on the site, too. They are the best…really THE best macaroons I’ve had. Everyone that I give them to, goes nuts over them & wants the recipe. Their pignoli cookies are excellent, too.
I think I’m going to stick with this recipe, making the changes I’ve said.
If any of you make them, let me know what you think.
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