Pine Nut Almond Macaroons – a delicious recipe with Marsala, currants, almonds, nuts, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees
2
Line large cookie sheet with foil. Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates about 5 minutes. Cool
3
Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball. Place dough in bowl. Mix in currants. Shape dough between palms into 3/4 inch diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each to 1 1/2 inch round. Space evenly on cookie sheet. Bake until golden brown about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. (Can be prepared 4 days ahead. Store in airtight container at room temperature)
837
kcal
Calories
68
g
Fat
50
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup Marsala, 3 tablespoons dried currants, 1/4 cup slivered almonds, 1/2 cup toasted pine nuts, and more.
Yes, Pine Nut Almond Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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