This week my dad turns 70!! He normally isn’t a birthday guy, but admits that 70 feels monumental. Maybe its entering a new decade or maybe it is the crazy world we are living in right now, but either way it is a big deal. I am grateful for him and the opportunity to celebrate! So for this week’s cookie I asked my dad what cookie he wanted me to make. He chose these Pine Nut Macaroons. My mom doesn’t bake many cookies but occasionally will whip these up for him. They are easy and delicious. When I asked my mom for the recipe she uses, she sent me a picture of a yellowed magazine cutout. I have no idea where she originally found it so I can’t give credit to the original author unfortunately. I hope you enjoy these cookies as much as my dad does.
Pine Nut Macaroons (Gluten and Dairy Free)
- 1 cup (4 ounces) pine nuts (pignolis)
- 1 container almond paste (8 ounces), cut into small pieces.
- 2/3 cup granulated sugar
- 2 egg whites
- 1 teaspoon lemon zest
What to do…
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper.
- Place nuts in a shallow bowl and set aside.
- In the bowl of a stand mixer, or a medium bowl if using a hand mixer, combine all other ingredients and beat until smooth.
- With slightly wet hands, form 1 inch balls with the dough. Roughly 1 heaping tablespoon of dough. *I made my cookies a bit larger, I used about 2 tablespoons of dough, this is totally personal preference. The recipe will only yield about 12 cookies if they are larger, and 24 if smaller.
- Press dough balls into pine nuts, gently flattening and coating one side.
- Place one inch apart on cookie sheet, farther if making larger cookies.
- Bake 22 to 25 minutes.
- Cool completely on cookie sheet.
These can keep for up two weeks in an airtight container, but trust me, they will not last that long. They were eaten in a day at my house.