Instructions

Step one: Beat room temperature egg whites until fluffy, then add in sugar and continue beating. Add in broken pieces of Hoosier Hill Farm Almond Paste and beat until smooth.

Step two: Line a cookie sheet or jelly roll pan with parchment paper (do not use non-stick spray). Drop 1 heaping tablespoon of dough on the parchment paper, leaving 1½” between cookies, and top generously with pine/pignoli nuts.

Step three: Bake at 325°F for 20 minutes on the bottom oven rack, then for an additional 3-5 minutes on the top oven rack. The cookies should be light in color and appear cracked.

Step four: Leave the cookies on the parchment paper until completely cool, then gently remove them as they are fragile.