Pignoli Cookies II Chef John's Recipe
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| Pignoli Cookies II |
"Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some."
Ingredients :
- 1/2 pound almond paste
- 1 cup white sugar
- 2 egg whites
- 1/4 cup pine nuts
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
- In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
- On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
- Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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