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Old 12-11-2010, 02:01 PM   #11
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Originally Posted by nuzzmark View Post
$15 a pound does sound pricey....until you go to make them yourself. $5.99 for 1 tube of almond paste. This recipe calls for 2 8oz. cans of almond paste. I couldn't find "cans". I got the Odense Almond paste & they are 7 oz. tubes. $10.99 for a 1 pound bag of pistachios. ( you use about 1/2 the bag) So right there you have over $15.00 & you get about 2 dozen. I didn't weigh them.....maybe they are 1-2 lbs.?????
The picture from Mike's Pastry where you can order them, does not look like the cookie at all. The one's I've bought from there are a good 2", more square & about 1" thick. Big cookie!
Oh well.......I'll try them again, but not now.
Anyone who tries them, please let us know how they came out!
Clara
Here in California I can get pistachios for half or less than half of that price so I really should try them.
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Old 12-11-2010, 06:46 PM   #12
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nuzzmark...do they look like these?

Click on this link for more pics:
i'll cook if you clean up: Boston Trip - Mike's Pastry
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Old 12-11-2010, 08:45 PM   #13
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Originally Posted by LindaZ View Post
Okay, so my husband likes pistachios and he likes maccaroons - I think this recipie is the best of both worlds - gonna try it. Thanks for posting this.
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Originally Posted by mollyanne View Post

I'm going to make these myself and probably tweak* the recipe so I'll let you know how it goes.

*...for instance, the recipe says to take a level Tblsp of the dough and roll into balls...um, that is a miniscule amount for making a cookie...and I don't think they were rolled into balls as they aren't that uniform in shape. The instructions forget to mention to coat them in powdered sugar after baking
Gee, sounds iffy. Perhaps you both should send a few my way. I'll bravely test them for you.
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Old 12-12-2010, 01:26 AM   #14
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I'll trade you for a glass of your strawberry wine
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Old 12-12-2010, 09:19 AM   #15
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yes! don't they look wonderful?
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Old 12-12-2010, 10:08 AM   #16
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I'll trade you for a glass of your strawberry wine
You have a deal! Heck, I'll give you two!
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Old 12-12-2010, 04:14 PM   #17
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I thought I posted this the other day, but it must have gone into cyber space! Anyway, I made the cookies from the recipe that called for 2 8 oz. cans of almond paste. I couldn't find that at my market, so I used the tubes that are 7 oz. each. They came out flat. The ones on the next tray covered the whole tray! So, I took the remaining dough, maybe 1 cup (?) & added about 1/3 cup flour, 1 tsp. bkg. powder & another egg white. They came out a little puffier & didn't spread as much. I won't make any more right now, but I have a question. What would be the difference between stiffly beaten (not dry)egg whites folded into the dough and egg whites beaten until frothy & poured into the dough in the mixer & beaten with the paddle attachment?

Wait...I did another search for the cookies & completely forgot that I posted this on another forum. I couldn't find this recipe among all mine...I must have kept it as a saved file!
I remember they did come out pretty good. I think you have to bake them just until lightly golden. I'm all out of pistachios & almond paste!!! lol Maybe I'll make them for New Year's! lol

Chewy Pistachio Cookies
1/2 cup egg white, room temp. I used dried egg whites (8 tsps. dried egg whites & 1/2 cup warm water)
1 tsp. almond extract
1-7oz box almond paste, grated
2 1/3 cups 10X sugar
3 Tbls. all purpose flour
2 1/2 cups shelled pistachios
10X sugar to roll the cookies in
3 drops green food coloring

Grind about 2 cups of pistachios, but not into the texture of paste. Coarsely chop the remaining pistachios. You can use your judgement on how many nuts to grind & chop.

Preheat oven to 325 degrees. Line 2-3 cookie sheets (depending on how big you make the cookies) with parchment paper.

In large bowl, combine the eggs whites with green food coloring. Beat egg whites & extract until firm, but not dry. In separate bowl, combine grated almond paste, flour & 10X sugar. Beat until mixture resembles small crumbs. Stir in pistachios. Mix well with wooden spoon. Fold in beaten egg whites.

Drop on parchment paper, either by Tbls. or with wire release scoop. I used the small scoop, but make them bigger if you like. They really don't spread much, so you can put them fairly close, about 1 1/2 inches apart.

I have been using the rack above the center one in the oven. I find that cookies come out more evenly baked.

Bake 12-14 minutes. Centers should be slightly soft & bottoms lightly browned. This keeps them chewy. Cool a couple of minutes before removing them from parchments paper. Gently roll them in 10X sugar & place them on wire racks.

I freeze my cookies, so I didn't roll all of them. Just the one's DH & I ate ! When I want to make a plate to give as a gift, I make the plate right from the freezer. I roll whatever needs to be rolled in 10X sugar then. I think it sticks better.

If you try them, let me know what you think.
Clara
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Old 12-12-2010, 05:47 PM   #18
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That's good nuzzmark...i'll try them...but I have a question. It seems this question was asked but I can't find it: Is almond paste the same as marzipan?
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Old 12-12-2010, 07:51 PM   #19
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Mollyanne....

Quote:
Is almond paste the same as marzipan?
no...marzipan is completely different. make sure you check the pkg. when buying it. Marzipan is a paste you roll out & make shapes of fruits, or flowers.
hope you like the cookies!
Clara
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Old 12-14-2010, 08:43 AM   #20
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Thank you, nuzzmark.
Guess what! Check out this recipe (link below) where
Almond extract is used instead of almond paste...
...yeah, why not!?

Pistachio Macaroon Meringues Recipe

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