Ingredients:
1-1/2 cups (375 mL) whole blanched almonds
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) icing sugar
2 egg whites
1/2 tsp (2 mL) almond extract
2 cups (500 mL) pine nuts
Preparation:
In food processor, coarsely chop almonds. Add granulated sugar and icing sugar; process until in fine crumbs. Add egg whites and almond extract; process for 2 minutes to form smooth sticky dough. Refrigerate for 10 minutes.
Roll by heaping 1 tsp (5 mL) into balls; roll in pine nuts. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press to flatten slightly.
Bake in 325°F (160°C) oven until edges are light golden and tops are firm, about 18 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days.)
Servings: 36
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
112
3 g
8 g
1 g
9 g
1 g
0 mg
5 mg
89 mg
-
1%
4%
2%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
112
3 g
8 g
1 g
9 g
1 g
0 mg
5 mg
89 mg
-
1%
4%
2%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
112
3 g
8 g
1 g
9 g
1 g
0 mg
5 mg
89 mg
-
1%
4%
2%
