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|Almond paste||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
|Whole wheat pastry flour||2⁄3 Cup (10.67 tbs) (whole wheat)|
|Pine nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2666 Calories from Fat 974
% Daily Value*
Total Fat 116 g178.8%
Saturated Fat 9.9 g49.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1515.1 mg63.1%
Total Carbohydrates 295 g98.4%
Dietary Fiber 20.6 g82.5%
Sugars 222.8 g
Protein 131 g261.3%
Vitamin A 0.4% Vitamin C 2.6%
Calcium 55.1% Iron 55.6%
*Based on a 2000 Calorie diet
Line a baking sheet with parchment paper.
Place Almond Paste in a small bowl, and break up into small pieces.
Blend in honey to make a smooth paste.
If you like a pronounced almond flavor, as I do, add almond extract. (This part can be done in a food processor.) In a medium-size bowl, beat egg whites until foamy throughout.
Sprinkle cream of tartar on top, and continue beating until stiff peaks form.
Stir almond paste mixture into egg whites with a wooden spoon.
This is not a "fold in" process; it's all right to stir mixture gently.
Stir slowly until completely blended.
Fold in flour.
Drop batter by heaping teaspoonfuls, 1 inch apart, onto prepared baking sheet.
Sprinkle tops with pine nuts. (I use a demi-tasse spoon, and this is just about the right amount for each cookie.) Press pine nuts slightly so that they hold to batter.
One baking sheet will take about half the batter.
Bake on middle shelf of oven for 25 minutes, or until lightly browned at edges.
Scrape cookies off parchment paper with a sharp spatula, and cool on wire racks.
Turn parchment paper over, and prepare second batch.
Bake the same way.