- 1 pound [454 g] almond paste
- 1 pound [454 g] sugar
- 14 tablespoons [210 mL] bread crumbs
- 5 egg whites
- 1/2 teaspoon [2.5 mL] vanilla
- Finely chopped pine nuts, to coat
- Finely chopped Maraschino cherries, to taste [optional]
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- Preheat oven to 375°F [190°C].
- Mix together almond paste, sugar and bread crumbs.
- Using your hands, mix in egg whites and vanilla.
- Shape dough into walnut-size balls; flatten with hand.
- Dip into a dish of pine nuts to coat well.
- Transfer onto a non-stick cookie sheet, or a regular cookie sheet lined witn al foil.
- If desired, top cookies with a little finely chopped Maraschino cherries.
- Bake cookies into preheated oven for 12 to 15 minutes, checking after 10 minutes.
- Done cookies are pale.
- Leave to cool completely, on cookie sheet, before removing
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