Almond paste cookies with pine nuts and the Rivoire in Florence

Almond paste cookies with pine nuts and the Rivoire in Florence could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe makes 16 servings with 106 calories, 3g of protein, and 10g of fat each. For 59 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 308 people were impressed by this recipe. If you have blanched almonds, whole egg, runny honey, and a few other ingredients on hand, you can make it. Several people really liked this hor d'oeuvre. It is brought to you by en.julskitchen.com. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a good spoonacular score of 59%. Try Spinach With Pine Nuts, Couscous and Pine Nuts, and Asparagus With Pine Nuts for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Blend the almonds until you get a fine flour.Mix the almond flour with powdered sugar, honey and egg white and knead on a marble or wooden surface until you get a thick and homogeneous dough. Cover it with plastic wrap and put it in the fridge for a few hours or until the next day.Remove the dough from the fridge and heat the oven to 190C (gas mark 5, 375F).With the help of a spoon and wet hands, form small balls of almond paste, big as a walnut.Dip them in a beaten egg yolk, then cover them with pine nuts, pressing well with your hands to make them stick to the surface.Put the almond pastries in small paper cups and lay them on a baking sheet.Bake the pastries for about 15 minutes, until they are lightly golden.When you remove them from the oven they will still be soft: if they have lost their shape carefully hold them in your hands and press them gently to give them back their nice round shape, then let them cool completely.

 

Step by step:

1. Blend the almonds until you get a fine flour.

2. Mix the almond flour with powdered sugar, honey and egg white and knead on a marble or wooden surface until you get a thick and homogeneous dough. Cover it with plastic wrap and put it in the fridge for a few hours or until the next day.

3. Remove the dough from the fridge and heat the oven to 190C (gas mark 5, 375F).With the help of a spoon and wet hands, form small balls of almond paste, big as a walnut.Dip them in a beaten egg yolk, then cover them with pine nuts, pressing well with your hands to make them stick to the surface.

4. Put the almond pastries in small paper cups and lay them on a baking sheet.

5. Bake the pastries for about 15 minutes, until they are lightly golden.When you remove them from the oven they will still be soft: if they have lost their shape carefully hold them in your hands and press them gently to give them back their nice round shape, then let them cool completely.

Nutrition Information:

covered percent of daily need