Almond Pine Nut Macaroons Recipes

ITALIAN ALMOND MACAROONS

Italian Almond Macaroons image

This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie.

Provided by JANDEE

Categories World Cuisine Recipes European Italian

Time 1h

Yield 48

Number Of Ingredients 9

Ingredients

16 ounces almond paste
6 egg whites
1 cup white sugar
1 cup confectioners' sugar
½ cup sifted all-purpose flour
¼ teaspoon salt
2 teaspoons lemon extract
3 drops red food coloring
½ cup slivered almonds

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 12.4 g, Fat 3.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 20 mg, Sugar 6.7 g

PINE NUT-ALMOND MACAROONS

Pine Nut-Almond Macaroons image

Categories Cookies Food Processor Nut Dessert Bake Low Sodium Dried Fruit Almond Pine Nut Marsala Party Bon Appétit

Yield Makes about 22

Number Of Ingredients 9

Ingredients

1/4 cup Marsala
3 tablespoons dried currants
3/4 cup toasted slivered almonds
1/2 cup toasted pine nuts
2/3 cup sugar
1 tablespoon all purpose flour
1 large egg white
1/8 teaspoon (generous) almond extract
1 cup pine nuts (about 4 1/2 ounces)

Steps:

Preheat oven to 350°F. Line large cookie sheet with foil. Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates, about 5 minutes. Cool.
Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball. Place dough in bowl. Mix in currants. Shape dough between palms into 3/4-inch-diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each to 1 1/2-inch round. Space evenly on cookie sheet. Bake until golden brown about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. (Can be prepared 4 days ahead. Store in airtight container at room temperature.)

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