Pine Nut Macaroons
For these classic Italian cookies, we went back to basics.
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.
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