Recipe - Perugia (Pine Nut Cookies)

One half cup Granulated sugar
One half cup Powdered sugar
One fourth cup Unsifted flour
1/8 teaspoon Salt
1 cn (8 oz.) almond paste
2 Egg whites
3 ounce Pignoli; (pine nuts)
Powdered sugar

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 1 1/2² in
diameter. Press several pignolias into each cookie. Bake 2025 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 One half dozen.

Posted to recipeludigest Volume 01 Number 547 by drvicky1@worldnet.att.net
on Jan 17, 1998