| 1 | Preheat oven to 350, place the oven racks into the middle of the oven and line one or two sheet pans with foil. |
| 2 | in a food processor grind the almonds fine using a pulsing action. |
| 3 | Add the sugar and process until blended. |
| 4 | Remove to a mixing bowl and stir in the vanilla, honey and egg whites. |
| 5 | place the pine nuts on a plate. |
| 6 | Drop the batter in heapin table spoons into the pine nuts and roll gently to cover each cookie with pine nuts. |
| 7 | After roling, the cookies should be shaped like short logs. |
| 8 | place on the lined pans about two inches apart. |
| 9 | Bake in a preheated oven for 18 minutes until golden brown on top and wel browned on the bottom. |
| 10 | If baking two sheets at a time, switch them top to bottom halfway through baking. |
| 11 | slide the foil with the cookies off the pan and cool for 5 min. peel the foil off the still warm cookies and cool completely. |
| 12 | notes : very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts. |
