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Old 04-18-2008, 10:01 AM   #31
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Hmm I think I found something

I found this recipe for Pine nut macaroons which I made for my friends Passover seder tomorrow. The base of this cookie tastes like the saviatta/shavolette cookies I've been bugging everyone about. I hope I can post it here to share with all my nostaglia cookie craving friends.Love and energy, Vicki

Pine nut (Pignoli) macaroons
1 can (6oz) almond paste cut into small pieces
2/3 cup sugar
2 egg whites
1 teaspoon lemon zest
3/4 cup pine nuts

Heat oven 325.Line cookie sheets with parchment paper and spray lightly with veg spray
In a med bowl beat almond paste,sugar egg whites and lemon zest until smooth. Drop teaspoon of dough on baking sheets 1 inch apart. Sprinkle with pignoli to cover and press into dough.
Bake 22-25 minnutes until tops are firm and dry.
Cool completely on wire racks.
Store in an airtight container. makes about 2 dozen

PS I'm going to try to make these again without the pignoli and brushing meringue on the top.I'll keep you updated!!!
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Old 04-18-2008, 10:13 AM   #32
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Vicki, if you have a food processor, try making your own almond paste. It's a snap, really, and has much less sugar. I found the Pignoli Cookies way too sweet with prepared Almond Paste.

If you want, I can post the recipe for you.
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Old 04-18-2008, 12:50 PM   #33
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Quote:
Originally Posted by ChefJune View Post
Vicki, if you have a food processor, try making your own almond paste. It's a snap, really, and has much less sugar. I found the Pignoli Cookies way too sweet with prepared Almond Paste.

If you want, I can post the recipe for you.
Thanks June That would be great-love and energy, Vicki
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Old 04-24-2008, 08:28 AM   #34
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Little Itary huh, sound pretty good:) I definitely love the crisp cookie with a delicate almond flavor, will try there sometime. Thanks for the photo sharing.
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Old 04-24-2008, 10:35 AM   #35
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Quote:
Originally Posted by VickiQ View Post
Thanks June That would be great-love and energy, Vicki
oops! I'll try to remember to post the recipe tonight. Life's been kinda crazy.
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Old 04-25-2008, 10:16 AM   #36
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What is Zuppa de pesce?
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Old 04-25-2008, 11:40 AM   #37
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literally translated, soup of fish.
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Old 04-26-2008, 01:25 AM   #38
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Originally Posted by ChefJune View Post
oops! I'll try to remember to post the recipe tonight. Life's been kinda crazy.
Okay... here it finally is:

Homemade Almond Paste

makes 1 1/4 cups

1 1/2 cups cold water
1 cup blanched almonds
1/2 cup sugar
1 large egg white
2 tablespoons unsalted butter at room temperature
1 teaspoon almond extract

1. In a small (1 quart) saucepan, bring the water quickly to a boil. Add the almonds. Lower the heat and simmer uncovered for 8 minutes. Drain and cool for 15 minutes.

2. In your food processor fitted with the metal blade, process the almonds and sugar until smooth (about 1 1/2 minutes) stopping frequently to scrape the sides of the bowl. Add the egg white and butter and process for one more minute. Refrigerate until needed.

Teacherís Tip: Well wrapped, this Almond Paste will keep in your refrigerator for up to a month.
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Old 01-09-2009, 03:31 PM   #39
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how were the cookies?

I have been looking for saviata cookies now for quite some time! I was wondering how the above recipie tasted compared to the ones you bought in NY?
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Old 07-31-2009, 09:30 AM   #40
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Here is a recipe that my wife's great grandmother (full Italian) had for what she called savitoes (but they pronounced them saviata's). These cookies are round and white with a soft texture. They are great by themselves, or dipping in coffee.

Ingredients:
6 eggs at room temperature
1 tsp vanilla
4 cups cake flour
2 cups sugar.

Heat oven to 350
Beat eggs until foamy. Gradually add sugar and then beat well.
Add flour and vanilla and mix well.
Let the mixture sit in a bowl on the counter for an hour or so. My mother in law doesn't know why this is done, only that is what her mother and grandmother did. So it must be done!

Grease and flour cookie sheet (or use parchment paper). Drop dough by the tablespoon. The cookies will spread out when cooking.

Bake for ~10 minutes. They should not brown on top, just the bottom.

I'm not sure how many cookies this will make, but it is a lot.

I'm told that this recipe is home made, but I can't be sure of this. I do know that they are delicious. And they sound like the cookie you are looking for.
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