Pignoli Cookies I Recipe Reviews - Allrecipes.com (Pg. 13)
Reviewed: Dec. 23, 2000
EXCELLENT TASTING BUT DID NOT EXPERIENCE THE SAME YIELD AS INDICATED. BATTER WAS VERY MOIST AND I DIDN'T KNOW HOW TO STIFFEN (ADD MORE CONFEC OR WHITE SUGAR OR FLOUR). CAUSE WAS SIZE OF EGGS USED(XTRA LGE). RECIPE DIDN'T SPECIFY AND IT SHOULD HAVE.
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Reviewed: Nov. 19, 2000
These are the real thing. We are ex-NYers living in North Carolina, and real Italian bakeries are pretty much non-existant here. This cookie reminds me of a little Italian bakery back home...they must use this recipe. YUMMMMMMMMM. My husband was amazed at how good they were too. THANKS!
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Reviewed: Nov. 1, 2000
I have been told they taste better than the bakery's. i have seen them up to $16.00 a pound. Great taste easy to make if you have a food processor.
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Reviewed: Sep. 25, 2000
The Italian bakery sells these for $12/lb. These are EXACTLY the same. They are not cheap to make but are definitely worth it. A great gift cookie.
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Reviewed: Mar. 7, 2000
Very easy and tastes just like the ones we buy at the bakery in Brooklyn!!! Very good
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