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LOCATION: Recipes >> Cookie Recipes >> Pignoli 03

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PIGNOLI COOKIES
Yield: 24 cookies

4 oz pignolia
8 oz almond paste, canned; cut into small pieces
2/3 c sugar
2 egg whites
1 ts lemon peel, fresh; grated

Preheat oven to 325 F. Line a cookie sheet with foil, parchment,
or heavy brown paper. Place pine nuts in shallow dish. In medium
size bowl beat almond paste, sugar, egg whites and lemon peel with
electric mixer until smooth. With slightly wet hands form dough
into 1 inch balls, using a heaping tsp for each. Press balls into
nuts, flattening balls slightly and coating one side. Place 1 inch
apart on prepared cookie sheet. Bake 22-25 min until golden brown.
Cool completely on cookie sheet or rack. Store tightly covered 2
weeks.

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