- 2 lbs (900 g) almond paste (buy this if you can find it)
- 1 1/2 cups (150 g) confectioners sugar
- 8 egg whites (room temperature)
- 1 lb (450 g) pignoli (pine) nuts
- 1 1/2 cups (300 g) sugar
- 2 tablespoons honey
- 1/4 teaspoon vanilla
Cream together the almond paste, sugars and honey into a smooth batter. Beat the egg whites until stiff, then gradually mix into the batter, along with the vanilla.
Spread the pignoli in a dish. Drop the batter by teaspoonful into the nuts, then place onto a lightly greased cookie sheet at 1-inch (2.5 cm) intervals.
Bake in a preheated 350 F (175 C) oven for 12-14 minutes or until golden. Remove carefully from baking sheet with a spatula while still warm.
Makes about 4 dozen.
Note: Almond paste takes quite a bit of effort to make, and I therefore suggest you buy it if you can. If you cannot, you'll find a recipe here.