3 Dozen Cookies

I love the delicate and chewy texture of these cookies! The strong bite of an espresso complements the lingering sweet flavor of almond.

2 large egg whites

2  8-oz. cans of almond paste (I use the SOLO brand)

1 1/2 cups confectioners’ sugar

1/2 teaspoon salt

2 tablespoons honey

1 cup pine nuts

Parchment paper

Preheat the oven to 350° F.

Whip the egg whites until frothy with a standing electric mixer. Next, add small pieces of the almond paste to the egg whites while the mixer runs. Add the confectioners’ sugar, salt, and honey to the egg-almond batter and blend well.

Cover and refrigerate the batter for about 1 hour.

Spread the pine nuts onto a plate and cover a cookie sheet with parchment paper. Drop a spoonful of cookie batter onto the pine nuts, and then lift out the batter, inverting it onto the parchment-covered cookie sheet so that the pine nuts are on top.

Bake the cookies about 12 to 14 minutes until they are done, but not brown.

Slide the parchment paper with the cookies onto a rack to cool. When the cookies are cool, remove them from the parchment paper. This is when I sample a cookie as quality control!

Make ahead: The cookies can be baked three days in advance, and kept in an airtight container between sheets of parchment paper.