Beans of the Dead, Bones of the Dead, it’s a funny name but it’s all in your head! A hundred times these gems I’ve baked, a hundred names for them I’ve heard. When all is said and all is done, almond cookies are easy to make and easy to eat
And I’ve never stopped at one!
- 1 1/4 cup whole almonds (with or without skins)
- 2/3 cup pine nuts (pignoli)
- 1 1/4 cups organic sugar
- 1/2 teaspoon baking powder
- 1/4 cup flour
- 2 egg whites
- 1 cup Milk Chocolate for Baking
- Preheat your oven to 375F and lightly grease a baking sheet with butter (or bake directly on a sheet of unbuttered parchment).
- Add almonds, pine nuts and just a pinch of sugar the bowl of your food processor and whirl until the mixture looks like flour.
- Add the sugar, baking powder and flour and pulse again until just combined.
- Add the egg whites and pulse once or twice until evenly moistened.
- Drop teaspoon-sized balls of dough on the sheet, flatten each slightly with your thumb, and top with one piece of Dancing Lion Chocolate Milk Chocolate for Baking. Bake until pale brown, about 10 minutes.
- Cool & consume.
You can make these as easily using only almonds or only pine nuts. They’re every bit as good, just different.
Toast the nuts on a baking sheet for 15 minutes at 325F–when the kitchen begins to smell deep and nutty, they’re done. Cool to room temperature before using them to make the dough.