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Technically, almonds are not one of the seven species eaten on Tu B’Shevat. But somehow, we go nuts for these nuts on Jewish Arbor Day. Why is that? The almond tree, or the sh’kedia, is the first one to blossom in Israel. School children there sing about it on Tu B’Shevat. We think this Italian cookie recipe will also give you something to sing about. It features one of our favorite things on earth–almond paste. Add pine nuts to the mix and you have a truly crunchy confection.

Tools Needed: Food processor

Quick Tip: Mix the almond paste, egg whites and sugar a good four hours before baking. The dough is quite wet and needs time to harden in the refrigerator first.

Ingredients

1/2 cup white sugar

1 cup confectioners’ sugar

4 egg whites

12 ounces almond paste

1 1/2 cups pine nuts

Directions

1. Mix almond paste and granulated sugar in food processor until smooth. (If you have a Kitchen-Aid mixer, use the paddle attachment). Add confectioners’ sugar and two egg whites, and process until smooth. Refrigerate overnight or for four hours.
2. Preheat oven to 325 degrees. Line two cookie sheets with foil and lightly grease them.
3. Whisk remaining two egg whites in a small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into one-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets and flatten to form 1 1/2-inch round.
4. Do not oil cookie sheet. Bake 15 to 18 minutes until puffy, light brown and crispy. Let stand on cookie sheet one minute before transferring to wire rack to cool.