So, this post is a bit late, but the week before Christmas I had to drop everything travel to Charleston and come to the aid of my dear mother. She fell and broke her hip and femur. Thankfully it is all now ok, but it was a bit hairy for a little while. I am thankful for the amazing friends and family who were there for us that week, the amazing nurses of Roper 6th floor orthopedic wing, really amazing doctors and surgeons!
With all of that said, I always bake for the holidays. I love baking. It is the one thing that I grew up doing (with my Aunt Jenny and mom) that reminds me of being young and really getting tin the holiday spirit. I was really excited and geared up to let Addison help this year. I know I must have been crazy, a two year old in the kitchen. Alas, that was all put on hold for rightful reasons. Today however, I knew that I had to get our traditional neighbor and friends gifts out, this time as New Years gifts. You all can start your diets after you have enjoyed a couple of my favorite holiday cookies. Italian Pignoli Cookies and Italian Wedding Cookies.
Italian Pignoli Cookies
2- 7oz tubes of Almond Paste (don’t confuse with Marzipan)
1 cup of sugar ( I like to use ultra fine sugar)
2 egg whites
Zest of one Orange
2 cups of pine nuts
Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. In a food processor, crumble the Almond paste and run until it’s is a sand like consistency. Then while the processor is running add the cup of sugar until completely incorporated into you sand like paste. While processor is running add the two egg whites and the Orange zest. Keep running until the paste is now a very wet sticky dough. Spread your pine nuts on a plate. trick: spray your hands with a non-stick cooking spray. Next roll the dough into small balls with the palms of your hands and the roll in the pine nuts covering the ball pretty liberally. Next place all the cookies on the parchment lined cookie sheets and place in the oven for about 12-16 minutes. You want them to be done all the way thru, slightly golden nuts. After your cookies are removed from the oven, let them sit on the hot sheet for an additional five minutes. This will help finish off the insides. After five minutes remove from cookie sheet to a wire cooling rack, cool completely and ENJOY!<a href="https://
It is really an easy cookie to make and such a treat! The ingredients are a bit on the pricey side, so I only make them for special occasions.
I will post the Italian Wedding Cookies in a bit. I hope that everyone had a wonderful, magical, safe and enjoyable Holiday Season and look forward to an EXTRA Special New Year!!!