Thumbprint Cookies with Pine Nuts and Cherry Jam

Ingredients:

• 200 g almond paste
• 3/4 cup powdered sugar
• 0.5 tsp. grated lemon zest
• 1/4 teaspoon salt
• Protein of 1 large egg
• 1/3 cup premium flour
• 1 cup pine nuts
• 3 tablespoons cherry jam

Preparation:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Crumble the almond paste and place it in a large bowl. Add the sugar, lemon zest, and salt. Beat with a mixer on medium speed until the mixture resembles fine crumbs, about 1 minute. Increase the mixer speed to medium and beat in the egg white. Beat for about 2 minutes. Reduce the mixer speed to low and beat in the flour.
2. Scoop 1 tablespoon of dough into balls, then roll them in pine nuts to coat completely. Place them on the prepared baking sheet, spacing them 2.5 cm apart. Using a thin wooden spoon handle or a chopstick, make an indentation in each ball.
3. Bake until the cookies are set around the edges but still soft in the center, 22-26 minutes. Use the back of a small measuring spoon to make more indentations while the cookies are still hot. Fill each indentation with cherry jam. Let the cookies cool completely on the baking sheet.