Recipe - Pine Nut Macaroons

1 pound Almond Paste
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
4 lg Egg Whites
Three fourths cup Pine Nuts
One half cup Confectioner's Sugar

1. Preheat the oven to 300 F. Line baking sheets with parchment or waxed
paper. 2. Using an electric mixer, cream together the almond paste and
granulated sugar in a mixing bowl until smooth. Beat in the vanilla.
Gradually beat in the egg whites to make a smooth and somewhat fluffy
mixture. 3. Drop the batter by the heaping teaspoonful 1 inch apart on the
prepared baking sheets. By hand, stud each cookie generously with pine
nuts, then liberally sift the confectioners' sugar over the tops. 4. Bake
the macaroons until light golden brown, 18 to 20 mins. Let cool slightly,
then transfer with a metal spatula to a wire rack to cool completely. Store
in an airtight container up to 1 week. Makes 4 to 4 One half dozen cookies.

Recipe By : Sarah Leah Chase's ColdWeather Cooking ISBN 0894807528

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini