Reviewed: Feb. 13, 2013

PERFECT!!!! Just like Del Prete's! Pretty easy too. I read the tips... The foil shiney side up with light spray of Pam works great.... Using a blender a great idea. I love the Ninja blender, it really does a great job breaking up the almond paste. I doubled the recipe, but used a little less sugar. Also toasted the pine nuts, that was a great idea. Great recipe

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Reviewer:

Linda

Reviewed: Dec. 23, 2012

I made this recipe with ingredients as written and they came out perfect! Brought back childhood memories! Here are are a few hints...I used parchment and had no problems. Just use a thin metal spatula after they cool slightly to release. Also, change the parchement sheets in between batches. I used the food processor for the entire mixing part. Put the paste in and slowly add sugar. Then add the egg whites. I forgot to whip them first but I think the food processor did that for me anyway. Pack on the nuts as they spread. The processor was great because I refrigerated the mixture in between as it is a little thin and this kept it from thinning further due to warmth. VERY PLEASED with this recipe as it is so simple and uses the least amount of ingredients. ENJOY!!

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Reviewer:

Joannemor

Reviewed: Oct. 6, 2012

actually, my sister in law made these and they are terrific! I'm going to make them next bc these are my husbands favorite cookie! She did say that you must whip the egg whites or they come out flat. Her's were perfect! Better than the bakery for sure!

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Reviewer:

Pattie

Cooking Level: Intermediate

Living In: Fishkill, New York, USA

Reviewed: Jun. 20, 2012

The best recipie ever...easy too !Use parchment paper to bake on. Never made them before...They turned out wonderful!

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Reviewer:

Marge

Reviewed: Apr. 1, 2012

aaaahhhhh this is the best, eaten in italy, if ya want, cook fifteen minutes more, they become crisp. yum;)

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Reviewer:

sofronia

Cooking Level: Expert

Reviewed: Dec. 11, 2011

These are delicious, but mine turned out really flat and spread out a lot while baking... what went wrong? Is it better to add a little flour? Or are there other tricks?

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Reviewer:

suomikati

Reviewed: Dec. 11, 2011

Easy and delicious! I substituted half of the sugar with Spenda and the results were excellent. I'll definitely make this recipe again.

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Reviewer:

Gina129

Reviewed: Dec. 26, 2010

HINT - you can't change the sugar to 2/3 a cup and still use 2 egg whites. I will try it again with only 1. I decided to double the recipe, using 1 pound almond paste (2 solo cans), 1 and 1/3 cups sugar (2/3rds x2), and only 3 egg whites (instead of 4). Cookies were delicious BUT flat. I will try this again as is next time!

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Reviewer:

laurab

Reviewed: Dec. 25, 2010

Excellent recipe better than any italian bakery in Brooklyn. Did mix the sugar with the egg whites and added a tablespoon of Amaretto liquor. Highly recommend these cookies.

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Reviewer:

JoAnn

Reviewed: Sep. 3, 2010

This recipe is perfect as is, except I baked mine for about 15 minutes so they got golden on top. Some tips I have are 1. Definitely toast the pine nuts! 2. Use a silicon baking mat, they turn out fluffier and they do not stick. 3. I used 1 cup of sugar and gradually added it in the food processor. I found this helped granulate the (Solo brand) almond paste. 4. *Important* I like to drop them in 1/2 to 1 teaspoonfuls since they spread out so much - you can probably end up with about 30-36 cookies if you do it this way! Note, if you do it this way, buy about 1/2 cup of pine nuts so you can be sure to have enough to cover the tops. These are just fabulous!!

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