Directions: |
Directions:Preheat the oven to 300 degrees. Line 2 cookie sheets with teflon bakeware liners or lightly butter the sheets. Place pignoli in a shallow dish.
Combine granulated sugar, confectioners’ sugar, flour and salt in a medium bowl and lightly toss with a fork.
Break up the almond paste with your fingers and place in a mixing bowl of an electric mixer. Add egg whites and beat on low speed until smooth. (You can also use a hand mixer, but you’ll need a strong arm if you do it by hand.) Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
Using a teaspoon, scoop up a rounded spoon of dough and dip it, upside down, into the pignoli. Slip the dough off the spoon, pignoli side up, using another spoon or your finger tip. Place the dough on cookie sheets lined with foil and sprayed with PAM, 2 inches apart. Stick remaining pignoli onto unbaked cookies. Using your fingers, shape the dough so that all the cookies are round.
Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners’ sugar. |
Personal
Notes: |
Personal
Notes: Mrs. Foti said that using tin foil sprayed with PAM is key to the way I make them.
Freeze after 2nd day. Also, dip your fingers in water to drop batter into small bowl of pignoli nuts to avoid stickiness. Then, I take out when only the bottom of cookies is brown. I find if you let them bake longer they become hard.
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