Go Back
–+ servings
Karen's Pine Nut Macaroon Cookies
Print Recipe
5 from 1 vote

Karen's Pine Nut Macaroon Cookies - includes "almond paste" you make

Easy & Delicious Macaroon Cookies with a method for making "almond paste" in the food processor... 7 ingredients including dried mango
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: cookies, Dessert
Cuisine: American, Italian
Keyword: holiday pine nut cookies, pine nut cookies, pine nut macaroons
Servings: 20 cookies
Author: Karen Sheer a zest for life
Cost: $7

Equipment

  • 1 1" cookie scoop
  • 1 food processor
  • 1 cookie sheet

Ingredients

  • 1 1/2 cup slivered almonds
  • 2/3 cup pure cane sugar
  • 1 large egg white
  • 1/2 teaspoon pure almond extract (not artificially flavored)
  • 1/8 teaspoon sea salt
  • 1/4 cup dried natural mango* cut 1/4" dice

Instructions

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper; lightly grease with neutral oil.
    Add almonds and sugar to a food processor. Turn on and let run for 30 seconds. Open the top - spoon a bit of it in you hand. You are looking for the consistency of coarse sand. If too coarse (you can see dots of almonds), pulse a few times until the consistency is like coarse sand.
  • Add egg white, almond extract and salt. Pulse to combine well. Add diced dried mango - pulse in. The dough is done!
  • Add pine nuts to a small 4" bowl.
    Scoop dough with a small cookie scoop - 3/4 " rounds - Roll with your hands until a neat round - will be kind of sticky.
  • Add each ball of dough to the pine nuts - press down to adhere to the top half of the dough. Place on the parchment paper - encourage the cookie rounds to stand tall, not flat. Repeat with the rest of the dough.
  • Bake until puffed and golden in the center of the oven - 12 - 14 minutes. Cookies will be lightly golden - yet do not overcook! Cool on wire racks, then add to a container with a good seal.
    Dust with confectioner's sugar if desired.
    Cookies will stay fresh for about 5 days.

Notes

*Look for unsulphured and unsweetened dried mango.
This recipe can not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 17mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg