Categories: Cookies 
      Yield: 32 cookies 
  
     12 oz Almonds, whole 
  1 1/2 c  Sugar, confectioner's 
      1 ts Vanilla extract 
      2 tb Honey 
      2    Egg whites 
      2 c  Pine nuts 
  
  Preheat oven to 350, place the oven racks into the middle of the oven 
  and line one or two sheet pans with foil. 
   
  In a food processor grind the almonds fine using a pulsing action. 
  Add the sugar and process until blended.  Remove to a mixing bowl and 
  stir in the vanilla, honey and egg whites. 
   
  Place the pine nuts on a plate.  Drop the batter in heapin table 
  spoons into the pine nuts and roll gently to cover each cookie with 
  pine nuts. After roling, the cookies should be shaped like short logs. 
   
  Place on the lined pans about two inches apart.  Bake in a preheated 
  oven for 18 minutes until golden brown on top and wel browned on the 
  bottom. If baking two sheets at a time, switch them top to bottom 
  halfway through baking. 
   
  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. 
   
  NOTES : Very distinctive, thse macroons are not too sweet, but are 
  crunchy and chewy and rich with the exotic flavor of toasted pine 
  nuts.