• Preheat and Prep: Preheat the oven to 325°F and line a baking sheet with parchment paper.
• Process Almond Paste: Cut the almond paste into pieces and process in a food processor until fully broken apart. It's best to buy almond paste from a grocery store for consistent quality.
• Mix Sugars and Almond Paste: Add granulated and powdered sugars to the processor and blend until combined.
• Add Wet Ingredients: Add egg white, salt, and optional almond extract. Process until the mixture forms a sticky, cookie-like batter. If the batter is too thin, gradually add almond flour until it reaches the right consistency.
• Form Cookies: Use a mini ice cream scoop or measuring spoon to form dough balls. Roll each ball in pine nuts. Wet your palms to prevent sticking.
• Shape and Bake: Place the dough balls on the baking sheet. Gently press down with a wet measuring cup or hand. Bake for 16-20 minutes until the bottoms are lightly golden.
• Cool and Serve: Let the cookies cool, then sprinkle with icing sugar. Enjoy.
  

Nutrition

• Calories: 174kcal, Carbohydrates: 17g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Sodium: 9mg, Potassium: 114mg, Fiber: 1g, Sugar: 14g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 28mg, Iron: 1mg
• Nutrition information is automatically calculated, so should only be used as an approximation.