| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Granulated sugar |
| 1/2 | c | Powdered sugar |
| 1/4 | c | Unsifted flour |
| 1/8 | ts | Salt |
| 1 | cn | (8 oz.) almond paste |
| 2 | Egg whites | |
| 3 | oz | Pignoli; (pine nuts) |
| Powdered sugar |
INSTRUCTIONS
Make cookIE dough: Sift sugars together with flour and salt. Set aside. In medium bowl, using fork, break up almond paste into small pieces. Add egg white; beat with mixer till blended and smooth. With wooden spoon, stir in fflour mixture till well blended. Using rounded teaspoonfuls, roll dough into 1² balls and place 2² apart on lightly greased cookie sheets. LIghtly press into rounds 1 1/2² in diameter. Press several pignolias into each cookie. Bake 20-25 min. at 300 or till golden. Cool on wire rack; dust with powdered sugar. Store in tightly covered container several days to mellow. Makes 2 1/2 dozen. Posted to recipelu-digest Volume 01 Number 547 by drvicky1@worldnet.att.net on Jan 17, 1998
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