Categories: Cookies
Ingredients
- 2 cups whole almonds
- 1/2 cup pine nuts
- 3/4 cup sugar
- 3 large egg whites, lightly beaten
- 1/2 cup whole-wheat pastry flour or all-purpose flour
- 1/8 tsp. salt
Directions
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Place almonds and pine nuts in a small baking pan and bake until fragrant, about 8 minutes. Let cool for about 5 minutes, then transfer to a food processor. Add sugar and process until the mixture resembles coarse cornmeal. transfer to a bowl and add egg whites, flour and salt. Stir until well combined.
- With damp hands, roll the dough into balls about the size of a walnut (about 1 Tbsp.) and place on the prepared baking sheet at least 1 inch apart. Press the top of each ball to flatten slightly, then pinch one side of the cookie so it has a cone-like shape.
- Bake one baking sheet at a time until the cookies are barely colored on the bottom, 12 to 14 minutes. The centers will still be moist. Transfer to a wire rack to cool completely.
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makes 30 cookies
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To make ahead: Store airtight between layers of parchment paper for up to 4 days.