Pine Nut Macaroons

Holiday sweets — awwww and mostly unavoidable. Who really wants to reject all delicious treats anyway? In my endeavor to feel less guilty, I stock our freezer with nut cookies, one of our favorites being these extravagant and satisfying nibbles. And they freeze exceptionally well (about the only way for them to last any length of time around our house).

Pine Nut Macaroons (Pignoli.) GF Recipe…

Make almond paste ahead and can be stored tightly wrapped in refrigerator. Warm to room temperature before using.

Fill large saucepan with water and bring to boil. Pour in:

 2 10 oz bags raw organic Spanish almonds (Natural Grocers)

Leave one minute, strain and immerse briefly in cold water..

Pop skins off nuts, spread on baking pan and warm in 200 degree oven thirty minutes till dry.

Put in Cuisinart, pulse will flour like, add:

 1 egg white

 1 tsp almond extract

 1-1/2 cup confectioners sugar

Process till paste like. Weight will be about 1 pound 10 oz. Set aside one pound and enjoy the rest.

Put in Cuisinart and pulse till crumbly:

 1 cup turbinado sugar

 1 tsp. almond extract

 1 pound almond paste

Beat until very stiff:

 4 egg whites

 1/4 tsp. Salt

 1/4 tsp lemon juice

 1 tsp. almond extract

Fold paste mixture into beaten whites until well integrated. Then drop by tablespoon onto plate of pine nuts.

 1/2-3/4 pound raw pine nuts

Roll to coat and place 2” apart on parchment lined baking sheets. Bake in 350 degree oven (325 degree convection oven) about 15 minutes until golden. Remove after two minutes to cooling rack. Makes about 24 — 2.5” cookies.