Pine Nut Almond Macaroons
Serving Size : 22
Ingredients for prepare Pine Nut Almond Macaroons
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | c | Marsala |
| 3 | tb | Dried currants |
| 3/4 | c | Toasted slivered almonds |
| 1/2 | c | Toasted pine nuts |
| 2/3 | c | Sugar |
| 1 | tb | Flour |
| 1 | lg | Egg white |
| 1/8 | ts | (generous) almond extract |
| 1 | c | Pine nuts |
recipe Pine Nut Almond Macaroons
Preheat oven to 350 degrees. Line large cookie sheet with foil.
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Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates, about
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5 minutes. Cool. Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour
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in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball.
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Place dough in bowl. Mix in currants. Shape dough between palms into
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3/4-inch diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each
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to 1-1/2-inch round. Space evenly on cookie sheet. Bake until golden brown,
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about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. Source: Bon Appetit.
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Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
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