Looking for Authentic Recipe for Pignoli Cookies
I looked at some of the ones posted on the board...but I guess I want to try to find the best!!
Can anyone give me an authentic recipe for these?
As greygarious notes below, the main difference between almond paste and marzipan is sugar content. Almond paste is almonds and sugar; marzipan is almond paste plus more sugar and, often, egg whites, and the first ingredient on the package is sugar. Likely the Epicurious recipe calls for almond paste because the balance of ingredients is correct with it. I wouldn't worry that it says not to use marzipan, because as a whole the recipe has all the same ingredients.
This recipe came from a young woman who got it from her Italian grandmother. The problem with it is it's so good you have to put the cookies down and walk away or you'll make yourself sick!
Pine Nut Cookies
12 oz almond paste (that's marzipan)
½ cup sugar
1 cup confectioner’s sugar
2 egg whites
Blend in processor until smooth
1 ½ cups pine nuts in separate bowl
2 whisked egg whites in separate bowl
Make tiny balls of the dough and roll in egg whites. Dip in the pine nuts
Bake at 350 for 15-18 minutes
Actually, Odense makes both almond paste and marzipan, in tubes. There's a sugar difference, if memory serves, and they are pretty similar but not identical.
Before you buy pignoli, google the recent problems with imported Asian pine nuts causing a bitter aftertaste in people's mouths, that lasts for weeks. It's been discussed on CH too. Be careful what you buy or at the very least, taste the nuts a day before making the cookies, to be sure they are good ones.