Recipe developed and shot by @mylifemymenu.

There is just no getting around the fact that the almond flavor steals the show in these meringue-like cookies. This Sicilian pine nut covered macaroon just may be my favorite cookie of all time. Make sure to make yourself a double batch because once is never enough. Yields about 28 cookies.

What You’ll Need:
2 egg whites
1/4 teaspoon pure vanilla extract
1/2 cup sugar
Pinch of kosher salt
8 ounces almond paste
1 cup pine nuts

What to Do:
Preheat your oven to 350°. Line three cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix your egg whites, sugar and salt for 1 minute. Add your almond paste a few pieces at a time, and beat on medium speed for 5 minutes or until the batter is completely smooth.

Transfer your batter to a piping bag fitted with a round, 1/2-inch tip. Pipe out tablespoon sized, round mounds onto your cookie sheets, about 2 inches apart. (If you do not have a piping bag then you can use a medium cookie scoop in a pinch).

Sprinkle with pine nuts. Bake cookies for 15 minutes, rotating once halfway through. You are looking for a light, golden color. Allow them to fully cool down before transferring them to a platter.

Plan ahead! We fly through these cookies in my home so I always double this. Plus, it is perfect to store in the freezer. Just make sure they are not underdone or they will stick together. Store in an airtight container for up to 1 month. If you are not freezing them, these will last about 4 or five days in an airtight container on your counter.