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pignolati

With a mixer, combine:

1 quart almond paste
3 c. powdered sugar
6 egg whites
2 t. vanilla extract
pinch of salt

keep on the side:
a bowl of raw pine nuts – pignoli, to roll the dough in.

Chill the blended-up almond paste mixture.  When you are ready to bake the dough into cookies, use a piping bag or a spoon to [...]

Cantucci

6 cups flour
2 3/4 cups sugar
Pinch of salt
2 T. baking powder
1 ½ teaspoons nutmeg/ or cinnamon
4 ½ cups natural, whole almonds
7 or 8 eggs (sometimes size varies)
2 T. vanilla extract
1 T. amaretto

Mix wet into dry until combined.  Roll into thin logs and stop there for the night.
The next day, bake the logs at 350’ approximately [...]

hot food genovese

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lunch at osteria la lanterna in genoa