Daddy's Pinoli Cookies
Buon Natale! Merry Christmas! By far, the most popular post on the blog.
These Pinoli cookies are so easy, just takes a bit of pratice and patience. Remember, good food can not be rushed. Buon Appetito!
8 ounces almond paste Made fresh or available out of can (See previous post on Home Made almond Paste). DO NOT USE THE TUBE VARIETY.
1/2 cup all purpose flour
1/2 cup confectioners sugar
1/2 cup white sugar
approx. 8 ounces pinoli loose in a bowl
2 large egg whites
In a bowl of a food processor, pulse your almond paste a few seconds to break apart. Then add your sugars and pulse. Add your flour and pulse again. Cover the top of your bowl while you do this for a few seconds. Slowly add your egg whites with your machinue running on low. In a few seconds, notice your mixture softening and creamy. Your mixture should come together into a sticky ball. Add some more flour if need be. Remember, the more flour you add, the bigger the cookie. If you prefer your cookie a bit more dense, do not add additional flour. Set aside for few minutes in the refrigerator if it looks to creamy. You should be able to pick it up with your fingers. If yo yu can't, add some more flour. It's very forgiving. Wet your hands some. Using a tablespoon, scoop up some of the mixture. Using your hands, roll lightly and flatten. Pass the cookies in the pinoli. The pinoli will stick to the cookie. Don't worry about the mess. They will not burn if you keep an eye on them. Place on a parchment lined baking sheet / several inches apart. I made about 20, 1-1/2 inch cookies.
Bake in a 300F, preheated oven for 25-27 minutes. The bottoms should be golden, but your tops should be a lighter color. You will also notice a slight crackling of the cookie itself. Do not worry, let cool and Enjoy!
Pass the Amaretto please!
(Please watch that cooking time, as ovens will vary).
Thank you to Italian Food Forever for the Reminder and a great recipe post that made me give this a test and a try. I have tweeked it just a bit. You know how I love tradition here at Sunday at the Giacometti's. This recipe can be made Gluten free too. Omit the Flour entirely if you like. You will not get a fluffy cookie, but it will still be delicious. Buon Natale!