Ingredients
- One 15-ounce can gluten-free almond paste, finely crumbled
- 1 cup confectioners' sugar
- two tablespoons honey
- Pinch ground cinnamon
- Pinch fine salt
- 2 large egg-whites
- 1 lemon, zested
- 1/two to threeOr4 cups pine nuts
- Special Equipment: disposable pastry bag
Directions
Preheat the oven to 350 levels F. Line sheet trays with parchment paper or silicone baking mats.
Within the bowl of the stand mixer outfitted using the paddle attachment, beat the almond paste on high-speed until it really is damaged up. Add some confectioners' sugar and blend on slow speed until well combined.
Add some honey, cinnamon. salt, egg-whites and lemon zest and beat on medium speed before the mixture is well combined and incredibly thick, about a few minutes.
Fill a disposable pastry bag using the dough. Push the dough for the tip and cut the end from the bag. Pipe 1-inch balls to the prepared sheet trays. Top using the pine nuts, pressing them in to the dough to secure. Bake before the cookies are golden, 12 to 14 minutes.