"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Pignoli Cookies Recipe

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This recipe for Italian Pignoli Cookies, by , is from The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Connie
Added: Friday, December 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound of almond paste (get from an Italian import store, round 3/4" thick)
1 pound pignoli nuts
1 cup sugar
3 egg whites

Directions:
Directions:
Mix paste and sugar until smooth. Then add egg whites. Squish and squish to get lumps out. Refrigerate for an hour. Pinch off enough dough for a cookie. Roll into crescent shape with damp hands. Roll in nuts. Line a baking sheet with parchment paper. Cook 15-18 minutes at 350F. Watch that they don't get too dark. Cool for a little bit on a rack.

 

 

 

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