Recipe - Pinoccate (Pine Nut Macaroons)

7 ounce Packaged almond paste;
grated coarse
Three fourths cup Sugar
2 lg Egg whites; room
temperature
1 teaspoon Almond extract
One fourth cup Pine nuts

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey

From: Terri Huggett huggett@sequent.com

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 23 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 1520 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.

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