Pine Nut and Almond Biscuits

This four ingredient recipe, which we adapted from Breakfast, Lunch, Tea from Rose Bakery in Paris, is simple and delicious. Naturally gluten free, these cookies have a concentrated flavor, as ground almonds take the place of flour.

MAKES 35-40 COOKIES

3½ cups ground almonds
1¾ cups superfine sugar
3 eggs, separated
3 cups pine nuts

Preheat oven to 325°. Line a baking sheet with parchment paper; set aside. Combine almonds and sugar. In a separate bowl, lightly beat egg whites until they are frothy; add to almond and sugar mixture to form a paste. Shape 1 tbsp. paste into balls. Lightly beat egg yolks and put into a bowl; put pine nuts into a separate bowl. Roll balls into yolks, and then pine nuts. Refrigerate for 30 minutes; bake for 25 minutes until golden.