"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pignoli Cookies Recipe

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This recipe for Pignoli Cookies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara M. Pizzolato
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 oz) cans almond paste, coarsely crumbled
1˝ c. confectioners’ sugar
2 T. mild honey
˝ tsp. salt
2 large egg whites
1 c. pine nuts (4˝ ounces)

Directions:
Directions:
Preheat Oven to 350 Degrees F.

Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute. Beat together almond mixture, egg whites and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).

Spoon half of the batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1˝-rounds about 1 inch apart onto 2 parchment-lined baking sheets.

Gently press half of pine nuts into tops of cookies. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12-15 minutes total. Slide cookies on parchment onto racks to cool completely; then peel cookies from parchment.

Number Of Servings:
Number Of Servings:
3 1/2 dozen
Preparation Time:
Preparation Time:
1 hour

 

 

 

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