"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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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