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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PIGNOLIA COOKIES

From: Chris Fennimore, QED Cooks
Primary category: Desserts

Ingredients

1 cup pine nuts (pignolia)
8 ounce can almond paste (cut in small pieces)
2/3 cup sugar
2 egg whites
1 teaspoon grated lemon rind

Procedure

Preheat oven to 325 degrees. Line cookie sheet with aluminum foil and grease or spray. Place pine nuts in a shallow pan. In a medium bowl beat paste, sugar, egg whites and lemon rind with an electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls. Roll them in the nuts and flatten slightly. Place 1" apart on the baking sheet. Bake 22-25 minutes until light gold. Cool for five minutes on the pan and then remove to a rack. Store tightly covered.

Note: the dough is easier to handle if refrigerated for an hour or so before forming and rolling in nuts.

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Pignolia Cookies - NOTES

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Pignolia Cookies - REVIEWS

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