These are so light and deliciously sweet.....that eating more than a few is difficult, I would suggest these for any one trying to diet and eat less cookies....LOL

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

BATTER
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

TOPPINGS
1 cup of pine nuts

ALTERNATE TOPPING
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.