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| Pignoli Cookies II |
"Also called pine nut cookies. I lead them to and my circle of relatives eats them so quick I must cover some so I get some."
Ingredients :
- half pound almond paste
- 1 cup white sugar
- 2 egg whites
- 1/four cup pine nuts
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Use a pastry chopper (or food processor) to interrupt up the almond paste into a granulated shape. Put in blending bowl and step by step upload the sugar.
- In any other small bowl, beat the egg whites till stiff. Fold the egg whites into the sugar/almond paste mixture gently.
- On a greased and floured cookie sheet, drop a spoonful of the combination. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
- Bake at 325 stages F (170 degrees C) for 10-12 minutes. Cool on cord rack.
Notes :
- Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it calmly, and make easy-up less complicated.
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