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| Pignoli Cookies II |
"Also called pine nut cookies. I lead them to and my own family eats them so quick I should disguise a few so I get a few."
Ingredients :
- half of 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 meals processor) to break up the almond paste right into a granulated form. Put in blending bowl and step by step upload the sugar.
- In every other small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste combination lightly.
- On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you need to cover the pinnacle with nuts).
- Bake at 325 stages F (170 ranges C) for 10-12 minutes. Cool on twine rack.
Notes :
- Reynolds® Aluminum foil can be used to keep meals wet, cook it calmly, and make easy-up less difficult.
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