These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of SAVEUR managing editor Greg Ferro. This recipe is based off one by cookbook author Nick Malgieri.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 2 cups whole blanched almonds
- 1⁄2 cup granulated sugar
- 1 cup confectioners’ sugar
- 3 egg whites, lightly beaten
- 1⁄2 cup pine nuts
- Heat oven to 300°. Combine almonds and granulated sugar in a food processor, and process until very finely ground, about 4 minutes. Add confectioners’ sugar and egg whites, and process until a smooth dough forms. Transfer dough to a piping bag fitted with a 1⁄2” round tip, and pipe 1 1⁄2” mounds, spaced 2″ apart, on parchment paper-lined baking sheets. Gently press about 10-12 pine nuts on the top of each mound so they adhere. Bake cookies, rotating baking sheets top to bottom and front to back halfway through cooking, until golden brown, about 25 minutes. Let cool completely before serving.