| 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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