INGREDIENTS

INSTRUCTIONS

Preheat oven to 350, place the oven racks into the middle of the oven
and line one or two sheet pans with foil.  In a food processor grind
the almonds fine using a pulsing action.  Add the sugar and process
until blended. Remove to a mixing bowl and  stir in the vanilla, honey
and egg whites.  Place the pine nuts on a plate.  Drop the batter in
heapin table  spoons into the pine nuts and roll gently to cover each
cookie with  pine nuts. After roling, the cookies should be shaped like
short logs.  Place on the lined pans about two inches apart.  Bake in a
preheated  oven for 18 minutes until golden brown on top and wel
browned on the  bottom. If baking two sheets at a time, switch them top
to bottom  halfway through baking.  Slide the foil with the cookies off
the pan and cool for 5 min. Peel  the foil off the still warm cookies
and cool completely.  NOTES : Very distinctive, thse macroons are not
too sweet, but are  crunchy and chewy and rich with the exotic flavor
of toasted pine  nuts.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 95
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 4mg
Potassium: 130.3mg
Carbohydrates: 4.5g
Fiber: 1.5g
Sugar: 1.9g
Protein: 3.6g