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Suggest a better description1. Preheat the oven to 300 F. Line baking sheets with parchment or waxed paper. 2. Using an electric mixer, cream together the almond paste and granulated sugar in a mixing bowl until smooth. Beat in the vanilla. Gradually beat in the egg whites to make a smooth and somewhat fluffy mixture. 3. Drop the batter by the heaping teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud each cookie generously with pine nuts, then liberally sift the confectioners sugar over the tops. 4. Bake the macaroons until light golden brown, 18 to 20 mins. Let cool slightly, then transfer with a metal spatula to a wire rack to cool completely. Store in an airtight container up to 1 week. Makes 4 to 4 1/2 dozen cookies. Recipe By : Sarah Leah Chases Cold-Weather Cooking- ISBN 0-89480-752-8
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 77 | ||
Calories from Fat: 37 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.3mg | 1 % | |
Potassium 69mg | 2 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.5g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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