I'm from Brooklyn, NY, home to some of the most amazing bakeries. I'd promised my dad I'd try my hand at making his favorite cookies, so I found this recipe and took a chance. This isn't an easy cookie to make, but its sure worth the work! My food processor wasn't large enough, so I transferred the batter to my Kitchen Aid mixer and it was fine. I'd lined my cookie sheets with foil and butter flavored spray, and that was fine too. CHILL THE BATTER. If you don't, you'll have a mess on your hands! The recipe yielded 24 mid to large size cookies and I'd used 2 cups of pignoli nuts. The cookies took at least 20 minutes to bake in a preheated 300 degree oven. THE BOTTOMS BURN EASILY, so watch like a hawk, place your racks in the top part of your oven, and rotate your pans often. The cookies tell you when they're done because they'll separate easily from the foil and the bottom will be more golden than the top. If they're sticking to the foil, they're NOT DONE. Once cooled, I'd sprinkled lightly with confectioners sugar. They were simultaneously crunchy, yet tender due to the almond paste. My family gave rave reviews, especially my dad, so these will become part of my baking repertoire going forward. The cost difference between this recipe and the bakery is about 50%. Bakery charges about $25 per pound while this recipe yields two pounds for $25, not including your labor of love :) This recipe was a winner!
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I'm from Brooklyn, NY, home to some of the most amazing bakeries. I'd promised my dad I'd try...