Almond paste - ingredients = 8 ounces of almond - finely ground twice (Please use food processor, instead of blender. However, you can use the dry mill attached to the blender- but be careful with the amount of almond that you can use, as the space of the mill is quite limited). 8 ounces of icing sugar. 1 egg white. How = Firstly, grind almond and sugar in the food processor. Make sure they are well blended. Next, add in egg white. The almond paste should be quite sticky and resembles a paste.
Ingredients = Almond paste that you have just made. 1/2 cup of fine sugar. 1 egg white. A pinch of salt.1 - 2 cups of pignoli nuts/ pine nuts. How= Preheat oven to 120c. ( I have lowered down the temperature, so that the cookies will not burn. They make take more than 30 minutes to be fully baked). Line your baking sheets with baking paper. In the bowl of food processor, place almond paste, sugar, egg white and salt. Process until it is well mixed and comes out as a thick paste. Put the pignoli nuts into a big bowl. Using a teaspoon, drop a small amount of dough into the pignoli nuts. Roll the cookie around so that all the nuts are coating it. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheets. Make sure you don't put the cookies too near to each other on the baking tray, as these will expand. Rotate the pans at least once during the baking process. The cookies are done when they are slightly golden on the top. Do not overbake these as they'll hardened after you have taken them out from the oven. To store these- sprinkle some fine sugar in your biscuits' tin, before placing a dollie or cut-up baking paper. Arrange these cookies layered by dollies. They will stay crunchy and chewy with the existence of the sugar and the layers of the dollies will make your cookies stay intact.
Happy baking, everyone....