Pinoccate (pine Nut And Almond Paste Cookies)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Blanched almonds, ground |
| 2 | c | Plus |
| 1 | T | Superfine sugar |
| 1 | t | Vanilla |
| 4 | Egg whites | |
| 1 | pn | Salt |
| 2 | c | Pine nuts |
INSTRUCTIONS
PREPARATION: In a food processor, process the almonds and 1 cup of the sugar until they are finely ground. Add vanilla. Beat the egg whites with the salt until they form soft peaks, beat in remaining sugar and gradually fold in the almond paste. Place the pine nuts in a shallow bowl and drop the almond mixture by spoonfuls unto them, forming a small ball and rolling gently to cover the surface with nuts. Lightly butter a large cookie sheet, dust with flour and tap off excess. Place cookie balls 1 inch apart, flatten lightly with a moist fork. Bake at 400 F. for 10 minutes, or until golden. Makes 3 dozen. Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@buffnet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 4252
Calories From Fat: 2955
Total Fat: 351.3g
Cholesterol: 10.1mg
Sodium: 1005.3mg
Potassium: 4683.1mg
Carbohydrates: 195.5g
Fiber: 40.1g
Sugar: 125g
Protein: 135.7g