Pine Nut-Almond Macaroons

Recipe Ingredients

1/4 cup	59ml	Marsala
3 tablespoons	45ml	Dried currants
3/4 cup	69g / 2.4oz	Toasted slivered almonds
1/2 cup	118ml	Toasted pine nuts
2/3 cup	131g / 4.6oz	Sugar
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Egg white (large)
1/8 teaspoon	0.6ml	Almond extract - (generous)
1 cup	237ml	Pine nuts - (abt 4 1/2 oz)

Recipe Instructions

Preheat oven to 350 degrees. Line large cookie sheet with foil. Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates, about 5 minutes. Cool.

Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball. Place dough in bowl. Mix in currants.

Shape dough between palms into 3/4-inch-diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each to 1 1/2-inch round.

Space evenly on cookie sheet. Bake until golden brown about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. (Can be prepared 4 days ahead. Store in airtight container at room temperature.)

This recipe yields about 22 cookies.

Source:
Bon Appetit, December 1991

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