The holidays are upon us once again and its time to bake cookies. I would like to share a recipe that was given to me by dear friend Sue B. about 30 years ago. The recipe was given to her by her mother who had most likely gotten it from her mother before her. It has its challenges but it is well worth the effort.
4 oz. pignoli (pine nuts)
8 oz. almond paste, cut in small pieces
2/3 cup sugar
2 egg whites
1 tsp freshly grated lemon peel
Preheat oven to 375 degrees F. Line a cookie sheet with aluminum foil. Place pignoli in a shallow dish. In a medium bowl beat the remaining ingredients with an electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls using a heaping teaspoon for each. Press balls into pignoli, flattening slightly, and coating one side. Place on cookie sheet. Bake 22-25 minutes until golden brown. Cool completely on the cookie sheet. Carefully peel aluminum foil from the cookies. Makes 24.
The hard part is finding the right degree of doneness to still have the cookie be somewhat soft yet release from the foil without too much difficulty.
The easy part is enjoying them when you are done.
So, what’s your favorite holiday cookie?