There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.
Recipe information
Yield
Makes 14 cookies
Ingredients
Preparation
Step 1
Preheat oven to 350°. Pulse almond paste and powdered sugar in a food processor until combined. Add egg white, honey, and salt and pulse until a smooth, thick batter forms, about 1 minute.
Step 2
Place pine nuts in a small bowl. Working one at a time, scoop tablespoonfuls of batter onto pine nuts and toss gently to coat. Roll lightly with your hands to form pine nut-covered balls. Transfer to a parchment-lined baking sheet.
Step 3
Bake cookies until golden brown and edges are firm, 16–19 minutes. Let cool.
Step 4
Do Ahead: Cookies can be made 5 days ahead; store airtight at room temperature.
