- 2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon salt
- 2 large egg whites
- 2 tablespoons mild honey
- 1 cup pine nuts (pignoli ; 4 1/2 oz)
- Special equipment: a standing electric mixer; a large pastry bag fitted with 1/2-inch plain tip (optional); parchment paper
No comments:
Post a Comment