is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
is a cookie I grew up on. It was one of my grandmother's
specialties. This recipe is from 'Lidia's Italian
American Kitchen' and it is exactly how I
remember them. When I make these, I check mine
after baking for twelve minutes because ovens
softened for the pans
1 pound canned almond paste
1 1/2 cups sugar
3 large egg whites
1 1/2 cup pine nuts (pignoli)
one rack in the upper third of your oven and
the other in the lower third. Preheat to 350º.
Line two baking sheets with parchment paper,
or grease them lightly.
the almond paste into a mixing bowl. Beat with
a handheld electric mixer until crumbled fine.
Sprinkle the sugar over the almond paste while
continuing to heat until the sugar is incorporated.
Beat in the egg whites one at a time and continue
beating until the dough is smooth. The batter
can be formed into cookies and baked at this
point, or wrapped in plastic wrap and refrigerated
for up to one day.
the pine nuts out on a plate. Roll 1 tablespoon
of the dough into a ball between your palms.
Drop the dough ball into the plate of pine nuts.
When you have formed several dough balls, roll
them in the pine nuts to coat lightly on all
sides. Transfer them to the prepared baking
sheets and press them lightly to flatten them
slightly and help the pine nuts adhere to the
cookies. Repeat with the remaining batter and
the cookies until lightly browned and soft and
springy, about 15 minutes. Remove and cool completely
on wire racks before serving. The cookies can
be stored in a covered container at room temperature
for up to a week.
about 36 cookies