Ingredients

• 8 ounces blanched slivered almonds (about 1 3/4 cups), toasted and cooled
• 3/4 cup plus 2 tablespoons confectioners' sugar
• 2 egg whites, at room temperature
• Pinch of salt or cream of tartar
• 1 teaspoon almond extract
• 4 ounces pine nuts (about 3/4 cup)
• Granulated sugar

Instructions

1. Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets, then dust them lightly with confectioners' sugar, rapping bottoms of pans to shake off excess sugar.
2. Place the almonds in a food processor or blender with 2 tablespoons confectioners' sugar. Grind very finely. As soon as almonds show the first signs of clumping, stop grinding. (If you have a nut grinder or a clean coffee grinder, use that instead.)
3. Place egg whites and salt or cream of tartar in a very clean bowl. Beat until foamy. A tablespoon or two at a time, add the 3/4 cup confectioners' sugar. Continue beating until egg whites stand in stiff, glossy peaks. Beat in extract. Fold in ground almonds.
4. Spread the pine nuts on a sheet of foil or waxed paper.
5. Using a teaspoon, scoop out about 2 teaspoons of the meringue mixture. Dip into the pine nuts, making sure at least 10 to 12 pine nuts are clinging to the meringue. Using another spoon or a mini-spatula, scrape the meringue mixture onto the cookie sheet, pine nut side down. Repeat with remaining meringue mixture. Gently press a pine nut into center of each cookie, then sprinkle cookies with granulated sugar.
6. Bake in the center of the oven for 20 minutes, or until golden. Remove to wire racks to cool.