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Pignoli-Kipferl

200g almonds (finely chopped)
200g sugar
4 egg whites
vanilla
grated lemon peel
200g Pignoli

Beat egg whites at high speed. When it is stiff, add sugar, almonds,
vanilla and lemon peel. Roast carefully on low heat (20-30 min.).
Spread pignoli, roll on it small pieces of the almond paste and
form "Kipferl" (crescents). Put on wax paper or on greased cookie
sheets and bake (it's more drying than baking) at very low heat
(about 50 celsius) 10-15 minutes.

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