Pignoli Cookies of Nonna Giuseppa
Pignoli Cookies by Nonna Giuseppa from the province of Siracusa, Sicily.
For 4 Dozen(s)
For the Cookies:
- 1 pound almond paste
- 2 cups pinoli nuts
- 3 egg whites, at room temperature
- 1/2 cup sugar
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 lemon, zest only
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- Preheat the oven to 350F. Grease a baking sheet with butter.
- Grate or shred the almond paste on a flat surface.
- Spread over it the baking powder and the flour. Add the lemon zest.
- Put the egg whites in a bowl and with a hand mixer whip them until glossy and soft peaks form.
- While whipping add the sugar.
- Fold into the egg whites the almond paste and mix well.
- Whip the entire content with a hand mixer for 2 mins.
- Take a greased cookie sheet and with a small ice cream scoop take a lump of the mix, drop it in the pignoli nuts and then transfer the ball on the cookie sheet.
- At the end add some pignoli nuts in the spots that were missed.
- Bake the cookies for 15-20 minutes.
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