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Ingredients
- 1 lb. almond paste
- 1 1/2 c. confectioners sugar
- 3 egg whites (foamy and stiff)
- pignoli nuts
Method
- Crumble paste.
- Add sugar, fold in egg whites and mix with hands.
- Refrigerate dough for 2 hours.
- Shape into balls and press and shape into crescents.
- Roll in pignoli nuts.
- Bake at 350° for 20 minutes or until golden.
- Let cool for awhile on cookie sheet or they will break.