I also made these with dried cranberries and chocolate chips for the not so in love with pine nut kids.....
This cookie has a taste very much like a marzipan cookie but the texture and consistency is much lighter
Step 1: INGREDIENTS
ALMOND PASTE (8 OZ)
2/3 cups powdered almonds...grind to a fine meal consistency
1 3/4 cups of confectioner's sugar
1egg white from a small egg
8 oz. almond paste
2 egg whites
1/2 cup of unbleached flour
1/2 confectioner's sugar
1/2 cup granulated sugar
1 teaspoon of almond extract
1 teaspoon of vanilla
1 cup of pine nuts
1/2 cup dried cranberries
1/2 chocolate chips
Step 2: ALMOND PASTE
In a food processor, grind the almonds until they resemble a very fine corn meal, add the powdered sugar and egg white.
Blend this mixture till it forms a ball and all ingredients are fully incorporated, about five minutes...
Step 3: BATTER
In a stand mixer, mix the almond paste with the egg whites, vanilla and almond extract. Add the granulated sugar and flour, continue to mix until well blended.
Place the mixture in a refrigerator for at least one hour or until firm.
Step 4: FORMING THE COOKIES
Remove the chilled dough from the fridge, fill a cookie press with the chilled dough and dispense silver dollar sized circles on either a sheet of parchment paper or a silpat silicone cookie sheet. When placing these cookies on a sheet make sure you leave plenty of space in between, as these cookies tend to spread and not rise as there is no rising agent in this mix.
Now take the pine nuts and sprinkle on the tops.
An alternate method... If your dough is firm, press the silver dollar sized batter directly into a bowl of pine nuts and roll them around until covered, this makes for a slightly heavier cookie as the nuts are covering the cookie vs just the tops.
Step 5: BAKING
In a pre-heated oven set to 325°, place the trays in the center unless using a convection oven.
Bake for approximately 12 minutes or until they have turned a slightly golden brown....