Title: PIGNOLI COOKIES
Categories: Cookies, Italian
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.
--Anita Silverman
recipe from some women's magazine
