I’ve looked all over the site and KNOW that if anyone could make these cookies kick ass, it would be those here!
In NY my sister gave me a bite of her favorite cookie that our Sicilian father loved who has passed away. For some reason, I had never tried them before. I also never thought about making them either, until… I tried them (and found out they are my eldest sisters favorites ever.).
Pignoli nut cookies! BUT…these weren’t at all what I thought they’d be like! What made them
incredible were the crispy edges and the BODY that was almost like the texture of a macaroon!! Not the fancy French kind but the east coast kind
It wasn’t coconut
at all and it wasn’t anything shredded either. The cookie body itself was so light and tasty, and nothing like a chocolate chip cookie or any cookie I’ve ever had!!!
Does anyone have a recipe and tricks for making these to surprise my sister (and try a many times before) before she arrives for Christmas from NY (to Cali)?
I found one recipe that seems authentic- from the Washington post. A man’s Sicilian grandmother finally shared her recipe with her grandson before she passed away. He tried many times without it and failed. With her recipe he got it and shared that Her MAIN KEYS were “canned Solo Almond PASTE” (he explicitly said NO filler or anything else, no tubes of almond paste included BUT “canned almond PASTE”) - and the other key is that the dough must be refirderegtad overnight.
I was on a four day search for canned until I wrote to solo! In the end I bought and am told, that the “carton” of “almond paste” by Solo is the same as the canned.
I’m about to try this but wanted to see if anyones already been successful at achieving the exact consistency I described? If so….
PLEASE SHARE ingredients, steps and tricks 🙏🙏🙏 I put in a request for the chefs here to make them too
Although I’m not imagining that can happen in time for me to practice and get it right by Christmas. Any help from this community would be deeply appreciated by me, a novice. Cheers, Katrina
