Perugia (pine nut cookies)

1 Servings

Ingredients

Quantity Ingredient
½ cup Granulated sugar
½ cup Powdered sugar
¼ cup Unsifted flour
⅛ teaspoon Salt
1 can (8 oz.) almond paste
2 Egg whites
3 ounces Pignoli; (pine nuts)
Powdered sugar

Directions

Make cookIE dough: Sift sugars together with flour and salt. Set aside. In medium bowl, using fork, break up almond paste into small pieces. Add egg white; beat with mixer till blended and smooth. With wooden spoon, stir in fflour mixture till well blended.

Using rounded teaspoonfuls, roll dough into 1² balls and place 2² apart on lightly greased cookie sheets. LIghtly press into rounds 1½² in diameter. Press several pignolias into each cookie. Bake 20-25 min. at 300 or till golden. Cool on wire rack; dust with powdered sugar. Store in tightly covered container several days to mellow. Makes 2 ½ dozen.

Posted to recipelu-digest Volume 01 Number 547 by drvicky1@...

on Jan 17, 1998

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