Pinenut Crusted Almond Macaroons

We wanted to develop a great macaroon recipe so we could reproduce this classic French cookie at home. We found the task surprisingly simple: To make the cookies, we ground the almonds and sugar in a food processor, added egg whites and a little almond extract, and processed until the mixture became a stiff but cohesive dough. Next we dropped or piped the paste onto a parchment-lined sheet and baked. The result was a macaroon recipe for cookies that were moist and soft on the inside and crunchy-chewy on the outside.

3 cups almonds, blanched slivered, measured without packing or shaking the cup (12 oz)
1½ cups granulated sugar
6 large egg whites, separated
1 tsp. pure almond extract
2½-3 cups pinenuts (10 oz)

Macaroons must be baked on parchment paper. They will stick to an ungreased sheet and spread on a greased one. You need a slightly less stiff dough if piping the macaroons, so add water, as needed, to make a pipeable paste.

Set racks in upper-middle and lower-middle levels of oven and heat oven to 325°F (165°C/140°C fan, Gas Mark 3). Line two large cookie sheets with parchment paper.

Place ⅓ cup plus 1 Tbsp. egg whites in a small bowl. Place remaining in second bowl and beat lightly, set aside for dipping. Turn almonds into food processor fitted with the metal chopping blade; process 1 minute. Add sugar; process 15 seconds longer. Add first bowl of egg whites and extract; process until the paste wads around blade. Scrape sides and corners of work bowl with spatula; process until stiff but cohesive, malleable paste (similar in consistency to marzipan or pasta dough) forms, about 5 seconds longer. If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until proper consistency is reached.

Allowing scant 2 Tbsp. of paste for each macaroon, form a dozen cookies upon each paper-lined sheet. Roll into 1" balls between your palms. (Rinse and dry your hands if they become too sticky.) Dip each ball into beaten egg white, then roll in pine nuts, lightly pressing with fingertips.

Transfer cookies to parchment-lined baking sheet and flatten slightly with fingers, making" wide buttons.

Bake macaroons, switching cookie sheet positions midway through baking, until golden brown, 20-25 minutes. If overbaked, macaroons will dry out rather quickly when stored. Leave macaroons on papers until completely cooled or else they may tear. (Can be stored in an airtight container for at least 4 days or frozen up to 1 month.)

Makes 2 dozen 2" cookies.