This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on top. Some tips I have are 1. Definitely toast the pine nuts! 2. Use a silicon baking mat, they turn out fluffier and they do not stick. 3. I used 1 cup of sugar and gradually added it in the food processor. I found this helped granulate the (Solo brand) almond paste. 4. *Important* I like to drop them in 1/2 to 1 teaspoonfuls since they spread out so much - you can probably end up with about 30-36 cookies if you do it this way! Note, if you do it this way, buy about 1/2 cup of pine nuts so you can be sure to have enough to cover the tops. These are just fabulous!!
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This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on...