·       Don’t overbake the cookies. Bake until the nuts are just starting to turn golden. You want the insides to remain moist and chewy.

·       Use the correct size of eggs. Large egg whites should weigh about 30 grams each. Too little egg whites and the dough will be dry and the pine nuts won’t stick. Too much, and the dough will be too sticky and difficult to roll into a ball. If you don’t have large eggs be sure to measure your egg whites.

·       Add 2/3 of the egg whites first, then add the remainder as necessary to prevent the dough from becoming too wet and loose.

·       Odense comes in 7oz packages. So there are no leftovers or waste, you can use 2 boxes (14oz total) and add a little less egg whites – about 80 grams instead of the 90 grams called for in this recipe.

·       If the dough is too loose to roll into balls, it means too much egg whites have been added. Add more almond paste, equal parts almond flour and sugar, or just almond flour until it reaches the right consistency. Although it's not traditional, in a pinch, you can add a little all-purpose flour or 1:1 gluten free flour to thicken the dough.

·       If you find the dough isn’t sticky enough for the pine nuts to adhere, dip the rolled dough balls into beaten egg white before rolling in pine nuts.

·       If the dough seems too sticky, roll the balls with wet hands.