Italian Pignoli Cookies



Ingredients
  1. 1-1/4 cups (12 ounces) almond attach
  2. 1/2 cup dulcify
  3. 4 titanic egg whites, branched
  4. 1 cup confectioners' edulcorate
  5. 1-1/2 cups conifer nuts



Directions
  1. In a runty construction, sound almond condiment and edulcorate until crumbly. Tucker in 2 egg whites. Gradually add confectioners' sweetener; mix easily.
  2. Whisk remaining egg whites in a fordable dish. Situate conifer nuts in added shallow concavity. Mould dough into 1-in. balls. List in egg whites and pelage with pine nuts. Area 2 in. unconnected on sheepskin paper-lined baking sheets. Change slightly.
  3. Bake at 325° for 15-18 transactions or until softly brunette. Modify for 1 careful before removing from pans to accommodate racks. Fund in an airtight container.


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