This was so easy to put together. They came out beautiful and tasted amazing. The sugary crust and chewy middle is divine!
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These turned out beautifully!!! I live at high altitude and followed the directions EXACTLY and they were amazing! I used my cookie dough scoop to drop them into the pignolis and then picked them up on the nut side before flipping them onto the parchment paper. They only made 18 cookies doing them this way but they were good sized. They came off the paper with no issues and tasted just like I remember from childhood. THANK YOU!!
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Absolutely fantastic!! Easy easy to make and a beautiful cookie when baked! The only thing I would have liked to know ahead of time was to leave lots of space between each cookie as they do spread out.
Its our Italian Christmas tomorrow night and I have been baking and cooking for the last few days - and I am very proud of how these turned out! Thanks!
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These cookies are outstanding. Easy to make and taste great!! The cookie batter is soft even when in the fridge over night. This recipe is a keeper!! Also I used my Silpat. I let the cookies cool and I did not have any problems taking the cookies off.
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This recipe tastes just like the bakeries. A few comments. It only makes 25 like it says. It is expensive to make. The almond paste is $7.50 and the nuts $4. You find the almond paste by the baking stuff. They are absolutely easy to make. They stick to parchment also though which is no suprise since they are all sugar with only 3 tbs flour. You will not be disapointed. My new favorite recipe. Thank You!
Do not preheat the oven as step one as you have to refrigerate the batter for 1 hour before baking.
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These are somewhat challenging to make. First of all, I could not grate almond paste so I crumbled it w/ my fingers kind of like goat cheese. They do call it batter rather than dough because it's gooey when you drop it into the pignolis. You'll have to pick it up from the pignoli side to avoid it sticking to your fingers and quickly invert it onto a cookie sheet. We found that they stuck to our Silpat so do use parchment. After all of this, you will be very happy with the sticky sweet marizpan consistency of these classic cookies!!
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This recipe just didn't work out for me for a few reasons:
1) In order to use a power mixer on any powedered sugar mixture, one needs a much, much deeper bowl than I was using; when the sugar sprayed all over the counter, I layed off the mixer and blended the sugars/paste by hand
2) I think the whites should be blended separately first? (for the first time in years, I managed to get some yolk into whites-only dough, which couldn't have helped matters)
3) The shaping is much more difficult than it sounds. Even after chilling, the dough was incredibly soft and sticky, requiring more skill than I had.
Finally, these cookies spread almost double in the oven, so make sure to place them quite far apart. Despite all the trouble I had, these cookies disappeared quickly.
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I grew up in central New York and this was my favorite cookie from the Italian Bakery. This recipe tastes exactly like theirs. Abosultly HEAVENLY! And very easy to make. Thanks for sharing!! From Michele in Missouri
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