Pignoli cookies (prodigy)
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Pignoli cookies (prodigy)
  Cookies    Biscuits    Grains    Italian  
Last updated 6/12/2012 1:17:58 AM. Recipe ID 48600. Report a problem with this recipe.
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      Title: Pignoli cookies (prodigy)
 Categories: Biscuits, Grains, Italian
      Yield: 36 Servings
  1 1/4 lb Almonds; ground fine
      1 c  Butter
    1/2 c  Sugar
      1 ts Vanilla
    1/2 ts Salt
      2 c  Flour, or a little less
           -(See NOTE)
      1 c  Pine nuts, chopped
           Granulated sugar
           Sweetened milk, optional
  CREAM BUTTER AND SUGAR together until very soft. Then carefully blend
  in the ground almonds, salt, vanilla and flour. The dough will be
  rather firm. Cut off pieces about the size of prunes and roll them
  into little cigar-shaped pieces about 1/2-inch thick. Roll these in
  the chopped pine nuts and bend them into a half-moon shape. Place
  these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20
  minutes. The crescents should not be browned. Cool about 5 minutes,
  then strew with a little granulated sugar or brush with heavily
  sweetened milk.
  NOTE: For reasons never adequately explained, cake and other baked
  foods need more flour on some days than on others.

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Recipe ID 48600 (Apr 03, 2005)

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