Holiday magical food memories: Dancing Feet❣️ 💃🏻
One of my most vivid childhood memories is sitting under a folding table while watching my family's dancing feet to our player piano on Christmas Eve❣️
I remember trays and trays of piles of Christmas cookies above me and I would grab a pignoli cookie,
as I watched my family with love and joy in my heart❣️
Here are my family’s pignoli cookies that are always the first to go on a cookie tray❣️
They originated in southern Sicily, and have been a treasured addition in my family for decades.
They are so easy to make, and actually are gluten-free❣️
The secret is to make sure you have very fresh almond paste, and do not overbake them❣️ I hope they become a magical food memory for your family, too❣️
Just click on the link in my bio for the recipe and en-JOY❣️
Keep your table talking and merry merry❣️
Preheat oven to 325ºF.
Line baking sheets with bakers parchment paper.
12 ounces almond paste*
½ cup sugar
1 cup confectioners sugar
Combine in food processor and process until smooth and granulated together.
2 egg whites
½ teaspoon almond extract
Add to mixer bowl and beat on high speed until stiff.
Fold into almond/sugar mixture.
1½ cups pignoli or pine nuts
Place on flat plate.
Using 1½-inch ice cream scooper or tablespoon, roll into nuts to completely cover. Place 2 inches apart on prepared baking sheets and slightly flatten.
Bake 15 to 18 minutes or until lightly golden.
Cool on wire racks.
Dust, if desired, with confectioner’s sugar.
Makes about 2 dozen cookies
*TIP: Purchase canned almond paste from your local baker\ for best results. The fresher the almond paste the softer the cookies. DO not overbake!
TIP: Keep in airtight container for up to one week to retain freshness or freeze up to one month.
TIP: Recipe can be doubled which I highly recommend!