This four ingredient recipe, which we adapted from Breakfast, Lunch, Tea from Rose Bakery in Paris, is simple and delicious. Naturally gluten free, these cookies have a concentrated flavor, as ground almonds take the place of flour.
Ingreadients:
- 3½ cups ground almonds
- 1¾ cups superfine sugar
- 3 eggs, separated
- 3 cups pine nuts
Direction
- Preheat oven to 325°. Line a baking sheet with parchment paper; set aside. Combine almonds and sugar. In a separate bowl, lightly beat egg whites until they are frothy; add to almond and sugar mixture to form a paste. Shape 1 tbsp. paste into balls. Lightly beat egg yolks and put into a bowl; put pine nuts into a separate bowl. Roll balls into yolks, and then pine nuts. Refrigerate for 30 minutes; bake for 25 minutes until golden.
