W Rizzuto Recipe Reviews (Pg. 1) - Allrecipes.com (10192556)

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Italian Almond Cookies II

Reviewed: Jun. 9, 2014
I've been making these for 6 years now and they are ALWAYS a hit! I use a Kitchen aid stand mixer and put the almond paste and egg whites in with the flat paddle and mix until smooth. I then add the white and powdered sugar and the flour and mix until blended. I put the sliced almonds in the blender or food processor to just "chop" them a little smaller (not powdery). I then, using two table spoons, drop spoonfuls of the dough into the chopped almonds, and roll them in the almonds until coated using the almonds to protect your fingers! I make them into crescent shapes. No sticky hands, no dirty pastry bags etc. I used to try to mix by hand but they were never mixed thoroughly. I've been using this mixer method for the last 3 years and they are always perfect. No chunks of almond paste and no mess! I also ALWAYS use 1 cup of liquid egg substitute ( regular or whites) for the 8 egg whites...PERFECT,
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Mom's Zucchini Bread

Reviewed: Aug. 2, 2012
Outstanding and very easy to make. The bread was very moist and had a wonderful texture. Definitely a keeper for us!
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2 users found this review helpful

 
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