Pinoccate (Pine Nut Macaroons)

36 Servings

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Pinoccate (Pine Nut Macaroons) Ingredients

7 oz Packaged almond paste;	1 ts Almond extract
3/4 c Sugar	1/4 c Pine nuts
2 lg Egg whites; room

Instructions for Pinoccate (Pine Nut Macaroons)

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless) Janet Morrissey From: Terri Huggett From November 1987 issue of Gourmet, article on Biscotti. In a bowl beat together the almond paste and the sugar until the mixture is combined; in another bowl beat the whites until they are very frothy, beat in the almond paste mixture and the almond extract, and beat the mixture for 2-3 minutes, or until it is combined well. Drop the dough by teaspoons 2 inches apart onto buttered and floured baking sheets, press about 7 pine nuts into each macaroon, and bake the macaroons in the upper third of a preheated 350F oven for 15-20 minutes, or until they are golden. Let the macaroons cool on the sheets for 5 minutes, transfer them to racks, and let cool completely. Store the pine nut macaroons in airtight containers. Makes about 36 biscotti. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized