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Recipe(tried): xmas gift from a stranger

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PIGNOLIA NUT COOKIES

ALMOND PASTE - 7 OZ (1 LOG OF ODENSE BRAND PASTE, AVAILABE IN MOST MARKETS)
(DO NOT USE MARZIPAN!!!)
SUGAR - 3 1/2 OZ (1/2 CUP)

EGG WHITES - 1 1/4 OZ (ABOUT 2)
PIGNOLIA NUT AS NEEDED (ABOUT 6 OZ)

(NOTE: IN CASE YOU EVER LOSE THIS RECIPE, NOTE THAT THE RATIO IS 1:2:4;
PIGNOLIA COOKIES ARE NOTHING MORE THAN A FRENCH ALMOND MACAROON
WITH PIGNOLIA NUTS ON TOP)
1. BLEND PASTE AND SUGAR UNTIL NO LUMPS REMAIN .
2. ADD 1 WHITE AND BLEND TOO SMOOTH PASTE.
3. ADD REMAINING WHITE. MIXTURE WILL BE VERY STICKY AND GOOEY.
TOO MUCH EGG WHITE WILL NOT BE A PROBLEN, IT WILL JUST BE HARDER TO HANDLE.
4. USING WET SCOOP, SPOON OR HANDS, DROP DESIRED SIZE DOUGH PIECES (TBS IS FINE
FOR XMAS COOKIES) INTO BOWL OF PIGNOLIA NUTS, PRSSING TO FLATTEN DOUGH AND
ADHERE NUTS.
5. PLACE ON GREASED, PARCHMENT LINED SHEET;COOKIES WILL NOT SPREAD MUCH,
6. BAKE AT 325' UNTIL SANDY COLORED. OVERBAKING WILL LOSE THE COOKIES' CHEWINESS
7. MANGIA!!!

MERRY XMAS, FROM PASTRY CHEF IN NJ!!!



MsgID: 212342
Shared by: DANNY
In reply to: ISO: recipe for Pignoli cookies
Board: Holiday Cooking and Baking at Recipelink.com
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Reviews and Replies:
1 ISO: recipe for Pignoli cookies
  C. Del Vecchio
2 Recipe(tried): xmas gift from a stranger
  DANNY
3 Recipe(tried): Pignalia Nut Cookies
  Judi King
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