Fantastic cookies!!! This was my first time making these cookies, and I was extremely nervous because, well, they are not cheap to make! But, I followed the recipe and various reviewers' comments, and I achieved pignoli perfection!
I followed the recipe exactly, and here are my tips:
1) I have a very, very small food processor, so here is what I had to do: I combined the almond paste and granulated sugar in a bowl, and I mushed the two together by hand, kneading the sugar into the paste. When it all seemed incorporated, I put little batches of the paste-sugar in the processor and whirred it around. After the mixture was smooth, I put it all into another, larger bowl; added egg whites and mixed with a hand mixer on LOW speed (careful: splatter potential). I then added the confectioner sugar, a 1/4 cup at a time, blending with hand mixer after each addition. Mixed until smooth.
2) Definitely refrigerate the dough--15-20 mins is great.
3) Definitely use parchment paper; also, the cookies don't spread THAT much, so I was able to fit 7 on a sheet.
4) Baked at 325 for about 20-25 mins. Take them out when they JUST start to brown on the edges, even if the centers look pale--the cookies will harden perfectly once out of the oven and they start to cool.
I will definitely be making these again. And again. And again.
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12 users found this review helpful
Fantastic cookies!!! This was my first time making these cookies, and I was extremely nervous...