These little cookies are sweet morsels with a crusty outside and soft and moist centre. This recipe is kind of a mix between an Italian style pinenut macaroon and Claudia Roden's Maronchinos from her 'The Book of Jewish Food '. I liked the sound of both recipes so combined the elements of each that I liked, the texture of the maronchinos and pinenut topping of the macaroon. They turned out yummy and would be great to serve with coffee. They are quite sweet and rich so you only need one or two to be satisfied which is why this recipe only makes around 15. They are best served the day they are made as they can lose their crunch after a day or two.
Vegetarian , diary free, gluten free
150g/ 5.3oz Ground almond
1-2 Almond essence or vanilla essence
- Preheat the oven to 180degree C/350F/Gas mark 4. Lightly grease and line a baking sheet.
- In a bowl add the ground almonds and sugar. Lightly beat an egg with the almond or vanilla essence and add to the mixture until the mixture just comes together.
- Roll into equal walnut sized balls. Lay out the pinenuts on a plate and press each ball into the nuts to get a topping. Slightly flatten each ball and place on the baking sheet, pinenut side up.
- Bake in the oven until golden brown (approximately 15mins). Leave to cool and if not eating straight away store in a airtight container for up to two days.