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This four ingredient recipe, which we adapted from Breakfast, Lunch, Tea from Rose Bakery in Paris, is simple and delicious. Naturally gluten free, these cookies have a concentrated flavor, as ground almonds take the place of flour.

MAKES 35-40 COOKIES

  • 3½ cups ground almonds
  • 1¾ cups superfine sugar
  • 3 eggs, separated
  • 3 cups pine nuts

Preheat oven to 325°. Line a baking sheet with parchment paper; set aside. Combine almonds and sugar. In a separate bowl, lightly beat egg whites until they are frothy; add to almond and sugar mixture to form a paste. Shape 1 tbsp. paste into balls. Lightly beat egg yolks and put into a bowl; put pine nuts into a separate bowl. Roll balls into yolks, and then pine nuts. Refrigerate for 30 minutes; bake for 25 minutes until golden.

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