Ingredients

• 8 ounce almond paste
• 1 cup granulated sugar
• 2 eggs, large
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.75 cup pine nuts
• 1 cup powdered sugar

Steps

1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, combine the almond paste and granulated sugar. Mix on low speed for 3-4 minutes until the mixture resembles coarse breadcrumbs and is well combined.
3. Add one egg at a time to the almond mixture, beating well after each addition until smooth and incorporated.
4. Stir in the vanilla extract and almond extract until fully combined.
5. In a small bowl, whisk together baking powder and salt. Add to the almond mixture and beat on low speed for 1 minute until just incorporated.
6. Pour the powdered sugar into a shallow bowl. Set aside the pine nuts in a separate small bowl.
7. Using a spoon or small ice cream scoop (about 1 tablespoon), drop dough portions into the powdered sugar bowl, coating all sides lightly but thoroughly with the powdered sugar.
8. Transfer each coated dough ball to a prepared baking sheet, spacing them about 2 inches apart.
9. Press 4-5 pine nuts firmly into the top of each cookie, arranging them in a small cluster.
10. Bake for 20-25 minutes until the tops are crackled and set but the cookies still feel slightly soft to the touch. The edges should be just beginning to turn light golden brown.
11. Remove from oven and allow cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
12. Once completely cooled, store in an airtight container for up to 5 days.