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Ingredients
- 1 cup (4 ozs) pine nuts
- 1 can (8 ozs) almond paste, cut into small pieces
- 2/3 cup sugar
- 2 egg whites
- 1 teaspoon grated, fresh lemon peel
Directions
- Heat oven to 325 degrees... line a cookie sheet with foil, parchment paper or heavy brown paper. Place pine nuts in shallow dish. In medium size bowl beat almond paste, sugar, egg whites and lemon peel with electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls, using heaping teaspoonfuls for each. Press balls into pine nuts; flattening balls slightly and coating one side. Place 1 inch apart on prepared cookie sheet. Bake 22 minutes, until golden brown. Cool completely on wire cookie rack. Store tightly in tin or container and will keep for up to 2 weeks. This recipe should yield 24 cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 179 | |
| Calories from Fat 86 | 48% |
| Total Fat 10.22g | 13% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 103mg | 3% |
| Total Carbs 21.12g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 18.22g | 12% |
| Protein 2.7g | 4% |
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