| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 7 |
oz |
Packaged almond paste; grated coarse |
| 3/4 |
c |
Sugar |
| 2 |
lg |
Egg whites; room temperature |
| 1 |
ts |
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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