INGREDIENTS
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For the almond paste:
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6 ounces finely ground blanched almond flour, such as Honeyville
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4 ounces confectioners' sugar
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1 large egg white
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For the cookies:
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10 ounces homemade or gluten-free store-bought almond paste
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1 cup granulated sugar
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1/4 teaspoon salt
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2 large egg whites
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1½ cups pine nuts, for topping
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Confectioners' sugar, for sprinkling