| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies, Holidays |
48 |
Servings |
INGREDIENTS
| 1 |
lb |
Almond Paste |
| 1 |
c |
Granulated Sugar |
| 1 |
ts |
Vanilla Extract |
| 4 |
lg |
Egg Whites |
| 3/4 |
c |
Pine Nuts |
| 1/2 |
c |
Confectioner's Sugar |
INSTRUCTIONS
1. Preheat the oven to 300 F. Line baking sheets with parchment or waxed
paper. 2. Using an electric mixer, cream together the almond paste and
granulated sugar in a mixing bowl until smooth. Beat in the vanilla.
Gradually beat in the egg whites to make a smooth and somewhat fluffy
mixture. 3. Drop the batter by the heaping teaspoonful 1 inch apart on the
prepared baking sheets. By hand, stud each cookie generously with pine
nuts, then liberally sift the confectioners' sugar over the tops. 4. Bake
the macaroons until light golden brown, 18 to 20 mins. Let cool slightly,
then transfer with a metal spatula to a wire rack to cool completely. Store
in an airtight container up to 1 week. Makes 4 to 4 1/2 dozen cookies.
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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