Almond & Pignoli Macaroons

Makes 2-3 dozen

A cookie for your coffee. Not overly swee

INGREDIENTS

• 1 1/4 c whole almonds (unsalted)

• 2/3 c pignoli (pine nuts)

• 1 1/2 c granulated sugar

• 1/2 tsp baking powder

• 1/4 c all-purpose flour

• 2 large egg whites

• Dark chocolate for melting

---

DIRECTIONS

1. Preheat oven to 375 F & line cookie sheets with parchment paper.

2. Place the almonds & pignoli in a food processor. Pulse until blended to a fine meal.

3. Add the sugar, baking powder, flour, & egg whites to the food processor with the nuts. Pulse until everything is evenly combined & sticking together.

4. Scoop leveled Tablespoons of dough & roll into balls.

5. Place the rolled dough on the prepared cookie sheets about 1 inch apart. Use the bottom of a glass to slightly flatten each.

6. Bake 10-12 minutes. The cookies should look light in color without much crisping on the edges.

7. Move the cookies to a rack right away to cool completely.

8. Melt the dark chocolate & dip each cookie to coat halfway. Place back on the rack to allow the chocolate to harden again before serving.