Categories: Cookies

Ingredients

• 2 cups whole almonds
• 1/2 cup pine nuts
• 3/4 cup sugar
• 3 large egg whites, lightly beaten
• 1/2 cup whole-wheat pastry flour or all-purpose flour
• 1/8 tsp. salt

Directions

1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Place almonds and pine nuts in a small baking pan and bake until fragrant, about 8 minutes. Let cool for about 5 minutes, then transfer to a food processor. Add sugar and process until the mixture resembles coarse cornmeal. transfer to a bowl and add egg whites, flour and salt. Stir until well combined.
3. With damp hands, roll the dough into balls about the size of a walnut (about 1 Tbsp.) and place on the prepared baking sheet at least 1 inch apart. Press the top of each ball to flatten slightly, then pinch one side of the cookie so it has a cone-like shape.
4. Bake one baking sheet at a time until the cookies are barely colored on the bottom, 12 to 14 minutes. The centers will still be moist. Transfer to a wire rack to cool completely.

5. makes 30 cookies

6. To make ahead: Store airtight between layers of parchment paper for up to 4 days.

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