Name: Pine Nut Macaroons
Total time: 50 min
Ingredients: 1 2/3 cups slivered almonds; 1 1/3 cups (9 1/3 ounces/265 grams) sugar; 2 large egg whites; 1 cup pine nuts

Why This Recipe Works

For these classic Italian cookies, we went back to basics. Egg whites gave these naturally flour-free cookies a pleasantly chewy texture. Coating the cookies in pine nuts maximized their nutty flavor and created their signature crunchy exteriors. Since the pine nuts gently roasted while baking on the surface of the cookies, there was no need to toast (and risk burning) them separately. The food processor made quick work of deftly grinding the almonds, sugar, and egg whites into cookie dough in less than 1 minute.

Before You Begin

If desired, the cookies can be dusted with confectioners’ sugar just after they come out of the oven.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.

Process almonds and sugar in food processor until finely ground, about 30 seconds. Add egg whites and process until smooth, about 20 seconds. (Dough will be sticky.) Transfer dough to large bowl. Place pine nuts in separate shallow bowl.

Spray 1-tablespoon measuring spoon with vegetable oil spray. Working with 1 rounded tablespoon dough at a time, shape into balls and roll balls in pine nuts until evenly coated. Place 9 balls on each prepared sheet, spaced 2 inches apart.

Bake cookies until light golden brown, 14 to 16 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets. Serve. (Cookies can be stored in airtight container for several days.)