Ingredients
½ pound blanched almonds
2 egg whites, slightly beaten
1 cup granulated sugar
2 T. of any desired liqueur
2 beaten egg whites
pine nuts in abundance
Preparation
Process almonds with 2 egg whites in a food processor until smooth. Add sugar and liqueur; process until smooth. Make mounds of 1 T. each on a buttered baking sheet. Brush tops of cookies with slightly beaten egg whites and decorate with as many pine nuts as will adhere. Set aside and allow to for 3 hours. Pre-heat oven to 350 degrees F. and bake cookies for 15 minutes or until delicately colored.
