Ingredients

600g Almond Paste
Recipe on our website
1 teaspoon fresh or dried rosemary
130g sugar
250g pine nuts
1 lemon grated 
1 egg white
pinch salt

Method

Preheat oven to 160 degrees Gas 3/4

Blend sugar and 1/3 pine nuts, rosemary in a blander until fine.
Place mixture in a large bowl and add almond paste, salt, lemon zest and mix into a paste, if a little dry add some more egg white, only add a tablespoon of egg white at a time, the mixture needs to be wet but workable.

Divide the dough into 12 to 16 pieces roll into a ball slightly flatten and then gently press into the remainder of the pine nuts so the cookie dough is covered. Place onto a baking sheet or parchment paper.

Make sure you leave enough space in between for the dough to spread whilst it is cooking. Bake for 14-18 minutes depending on the size, until golden brown. Leave on tray for a few minutes before removing them. Allow to cool completely on a baking tray. Then pop in an air tight container last for 3-4 days.