Recipe by ~In*Memory*of*Brats~
My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.
Top Review by sue.hilger.1
Clearly something is wrong - I was hoping for rounded cookies, but instead got the equivalent look of a choc chip cookie. Making it was a gooky mess - ugh. Went through more pine nuts. So very disappointed - had hoped to mimic the Vaccaro's cookies from Baltimore. No luck.
- 1 1⁄2 lbs almond paste
- 1 1⁄2 cups sugar
- 1 cup confectioners' sugar
- 4 egg whites
- 2 cups pignolis (pine)
Directions See How It's Made
- Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
- Increase speed to medium and continue mixing for 2 minutes.
- The dough should be sticky now.
- Keep a bowl of water near by to dip your fingers in before rolling each cookie.
- This will keep the dough from sticking to your fingers.
- Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.