Mortadella Cookies

Coarsely chop the macadamia nuts.

Finely chop the pistachios.

Toss the nuts together and set aside, leaving behind any fine dust.

In a food processor, combine flour, freeze-dried strawberries, salt, and baking powder. Process until pulverized into a fine pink powder.

Sift the mixture onto a piece of parchment paper to remove any seeds or large pieces.

In the uncleaned food processor, combine the butter, almond paste, powdered sugar, and almond extract.

Add one tablespoon of egg white to the food processor and process until smooth and creamy.

Add the sifted strawberry-flour mixture to the food processor and pulse until the dough comes together into a ball.

Scrape the dough onto parchment paper, add the chopped nuts, and briefly knead to incorporate them.

Form the dough into a log. Use the parchment paper and a bench scraper to roll it tightly into a uniform cylinder.

Wrap the dough log in plastic wrap, twist the ends to tighten, and chill in the refrigerator until firm, at least 2 hours or preferably overnight.

Preheat the oven to 300°F (150°C).

Unwrap the chilled dough log and brush the entire surface with the remaining egg white.

Roll the log in sanding sugar, pressing firmly to ensure it adheres completely.

For cleaner cuts, freeze the log for 10 minutes before slicing.

Slice the log into cookies and place them on a parchment-lined baking sheet.

Bake for 16 to 19 minutes, until the cookies are set and just beginning to brown on the bottom.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.