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!!
Was this review helpful?
16 users found this review helpful
This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on...