1. Bring a small saucepan of water to a boil and blanch the almonds for 1 minute. Rinse them with cold water. Rub the skins off with your fingers; discard the skins.
2. Place the almonds in a food processor and grind into a powder. Add the ⅓ cup sugar, honey and almond extract, and blend into a paste. Add the remaining ¼ cup sugar and the vanilla and pulse until fine crumbs form. Add the egg whites and pulse to combine. Add the flour, ¼ cup pine nuts and salt; mix just until the dough comes together. The dough will be very wet and sticky. Refrigerate it for 1 hour.
3. Preheat oven to 350°. Line a baking sheet with parchment paper. Scoop out small balls of dough, about 1½ tablespoons each, and place them 2 inches apart on the prepared baking sheet. Flatten each slightly with a spatula. Sprinkle the remaining ⅔ cup pine nuts on the cookies. Bake until the cookies begin to turn golden brown, 18 to 20 minutes. Let cool completely.
About this recipe
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