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Pinoccate (Pine Nut Macaroons)

7 ounces packaged almond paste, grated coarse
3/4 cup sugar
2 large egg whites at room temperature
1 teaspoon almond extract
1/4 cup pine nuts

In a bowl beat together the almond paste and the sugar until the
mixture is combined. in another bowl, beat the whites until they
are frothy. Beat in the almond paste mixture and the almond extract,
and beat the mixture for 2-3 minutes, or until it is combined well.
Drop the dough by teaspoons 2 inches apart onto buttered and floured
baking sheets, press about 7 pine nuts into each macaroon, and bake
the macaroons in the upper third of a preheated 350F oven for 15-20
minutes, or until they are golden. Let the macaroons cool on the
sheets for 5 minutes, transfer them to racks, and let them cool
completely. Store the pine nut macaroons in airtight containers.
Makes about 36

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