Vicky Cohen and Ruth Fox
These lemon-scented almond paste cookies, which are coated with pine nuts, are a traditional Spanish dessert.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine almond meal, sugar, lemon zest, and 1 beaten egg and mix to form a soft dough. Working with 1 teaspoon of dough at a time, form small balls using your hands
Dip each cookie in beaten egg. Coat cookies with pine nuts, gently pressing them into the dough so they stick well.
Arrange cookies on baking sheet, lightly brush them with egg. and bake at 350 degrees for 15 minutes or until light golden brown.