You need to re-wet your hands about every three cookies or the dough starts to stick. I don't bother piping the dough, it just makes a mess. I get my hands wet, use a spoon to scoop up a bit of dough and gently work it into a ball. The dough is very sticky and can be difficult to work with. I always love it when I reduce the amount of pots and pans that need to be washed! I mix all of the dough in the food processor and skip using a mixer as the original recipe recommends. The almond paste needs to be broken down and a food processor is the best way to accomplish this. The best recipe I have found came from the December 2002 edition of Gourmet magazine, but I have made some significant changes to the method to simplify the process. A good food processor is critical. Solo makes a canned almond paste that is very easy to use and has good results. Note: if you use Odense, it comes in 7 ounce tubes, and the Solo product comes in 12.5 ounce cans and 8 ounce packages. It comes in a tube, but can be a little stiff to work with. I have used two kinds of almond paste: Odense Almond paste from Denmark. The original recipe recommends canned almond paste. Make sure you buy almond paste and not marzipan. Consequently, I usually make these only as a special Christmas treat.Ĭlick to download our free e-cookbook: 15 Recipes To Make You Look Like A Star Almond paste not marzipan The almond paste is expensive and so are the pine nuts. These cookies are incredible, but they are not cheap to make. I just did not have much of an opportunity to discover them, living in Southern California and Honolulu. Turns out these are very traditional Italian cookies. We found them at Mike's Pastry, a legend of an Italian pastry shop on Hanover Street. This was back in the day before the internet and researching a recipe was much more challenging than it is today.įorward 10 or 12 years, and I rediscovered these cookies when I took my daughter Lauren to school in Boston. I searched my cookbooks and back issues of Gourmet and Bon Appetit, but could not find a similar recipe. Crunchy on the outside, chewy on the inside, and oh so delicious. I first discovered these cookies over 20 years ago at Clarke's, a now-famous restaurant and bakery in London, that my friend Bene introduced me to. In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have. We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Who doesn’t enjoy a great meal with those you love? We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Kim and Lauren are the mother-daughter team behind Something New For Dinner.
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