Tuesday, June 10, 2008

Pignoli (Italian Cookies)


1 pound almond paste
1-1/4 cups sugar
4 egg whites
3 cups pine nuts


— Break the almond paste into pieces and place in a mixing bowl with the sugar.
— Use a mixer to crumble the paste and sugar until evenly combined.
— In a separate bowl, beat the egg whites to soft peaks.
— Gradually fold the egg whites into the almond mixture.
— Place the nuts in a shallow bowl.
— Roll the dough into 1 inch balls and press each ball into the nuts, gently turning to coat evenly.
— Place on a buttered baking sheet, spaced about 1 inch apart.
— Bake 15 minutes or so in a preheated 350 degree oven, until light golden in color.
— Allow to cool 5 minutes on the pan before transferring to a rack.
— Store in an airtight container.

Makes 24 servings.

This amazing recipe is compliments of Mary Alice M.

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