So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the tube doesn't work, it's too watery and will ruin the cookies.
Line your pan with parchment paper. I never bake without it, and the cookies don't stick at all when you use it.
As for the way I made the cookies, I dumped each ingredient one at a time into my stand mixer and no problem. Didn't beat the whites beforehand.
Flouring your hands is important. It helps the eggwhites stick to the dough ball (which will give the cookies a nice gloss and help the pignoli stick) and I think it prevents them spreading- last year I used a different recipe that didn't call for it and the cookies were a disaster. Mine didn't spread at all, I should have pushed them down a bit.
Anyway, they looked great, tasted better, and everyone loved them. Thanks!
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So, let me start with a few musts-- You MUST use SOLO CANNED almond paste. The Odense in the...