Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Gwin Grimes |
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Food Mood:
Holiday Cookies |
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Cuisine:
Regional American |
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Description |
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| These cookies will remind you of the sugar cookies known as tea cakes, but with a Southwestern flair. | |
Servings: 2 dozen |
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Ingredients |
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Cooking spray (optional) 1 can (8 ounces) almond paste 1/2 cup granulated sugar 1/2 cup powdered sugar, plus more for garnish 1/4 cup all-purpose flour 2 large egg whites, lightly beaten 1 cup pinons (pine nuts) |
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Method |
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| Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or coat them with cooking spray. In a food processor fitted with the metal blade, place the almond paste, breaking it up into small pieces, along with the granulated sugar, powdered sugar, and flour. Pulse several times until the mixture is finely ground. Add the egg whites a little at a time, just until the dough comes together. You may or may not need all of the egg whites, depending on the moisture content of the almond paste and other ingredients. Remove the blade from the food processor. Place the pi?ons in a shallow dish. With a spoon and damp hands, scoop a small amount of dough and roll it around in the pinons until it is lightly coated. Place the cookie on a prepared cookie sheet. Repeat until all the dough is used, placing the cookies about 2 inches apart. Place the baking sheets in the oven and bake for 20 to 25 minutes, or until the cookies are firm. Remove the cookies from the sheets using a thin spatula and let them cool on wire racks. Dust with powdered sugar immediately before serving. |
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