Pinoccate (pine Nut Macaroons)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 36 | Servings | |
INGREDIENTS
| 7 | oz | Packaged almond paste |
| grated coarse | ||
| 3/4 | c | Sugar |
| 2 | Egg whites, room | |
| temperature | ||
| 1 | t | Almond extract |
| 1/4 | c | Pine nuts |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless) Janet Morrissey From: Terri Huggett <huggett@sequent.com> From November 1987 issue of Gourmet, article on Biscotti. In a bowl beat together the almond paste and the sugar until the mixture is combined; in another bowl beat the whites until they are very frothy, beat in the almond paste mixture and the almond extract, and beat the mixture for 2-3 minutes, or until it is combined well. Drop the dough by teaspoons 2 inches apart onto buttered and floured baking sheets, press about 7 pine nuts into each macaroon, and bake the macaroons in the upper third of a preheated 350F oven for 15-20 minutes, or until they are golden. Let the macaroons cool on the sheets for 5 minutes, transfer them to racks, and let cool completely. Store the pine nut macaroons in airtight containers. Makes about 36 biscotti. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 3.6mg
Potassium: 26mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 6.2g
Protein: <1g