your baking sheets and crank-up your ovens.
local grocer. It’s pretty easy to do – the hardest part might be separating the
egg yolks from the egg whites.
nuts, I think you’ll like this recipe.
|Almond-Pine nut Cookies (Photo from Publix Aprons)|
Pine Nut Cookies
them with slivered almonds.)
parchment paper; set aside.
for another use by placing yolks in a container. Add 1 Tbsp. cold water over
the yolks; cover tightly and refrigerate yolks for no more than 3 days. Use yolks
as an egg wash, in an omelet, in Armenian Chicken-Lemon Soup!
|A commercial brand of almond paste|
Place almond paste in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until softened (about 1 minute). Add half of the egg
whites and beat on medium speed until smooth (about 1 more minute).
beating constantly. Scrap the sides of the bowl with a rubber spatula, as
needed, until sugar is fully incorporated and mixture is smooth (about 2
minutes). Add remaining egg whites and beat until batter has thickened.
inch apart. Sprinkle each with 1 teaspoon pine nuts,
lightly pressing them in place.
golden. About halfway through baking, switch cookie sheets from top to
of most supermarkets.