8 oz. can almond paste
2 large egg whites
1 cup confectioners' sugar
2 cups pignoli nuts
Preheat oven to 350.
Crumble the almond paste into large bowl of electric mixer. Beat in the 2 egg whites and the confectioners' sugar until smooth. The batter should be very soft and sticky.
Place the pignoli nuts into a small bowl. Drop a scant tablespoon of the batter into the nuts and work it into a ball. You can't mold the batter by itself, it's the nuts that allow you to get a rounded shape--it's messy, but not difficult).
Be sure to coat the cookies completely with the nuts, as this will prevent sticking to the baking sheet. Continue with remaining batter and nuts, placing the balls about 1 inch apart.
Either bake on generously buttered baking sheet, or simply use parchment paper which is what I did.
Bake for 18 to 20 minutes until lightly browned, and cool cookies on rack to cool completely. If you like, you can dust cooled cookies with more confectioners' sugar.
Store in airtight container.
Here's a great recipe using the marinade recipe I posted recently. This is great to serve for company because it's a good "finger" food, and it's easy to prepare. My guests always love this.
½ cup Salad oil
½ teaspoon Garlic powder
¼ cup Soy sauce
1 Tablespoon Onion flakes
3 Tablespoons Honey
½ teaspoon ginger (powder form)
Wooden skewers (sold in packages in grocery stores)
1. Select a nice London broil, and place in freezer just long enough to firm up for easy slicing.
2. Soak wooden skewers in bowl of water. (This helps the sticks from burning when used on barbecue)
3. In medium bowl, mix salad oil, garlic powder, soy sauce, onion flakes, honey and ginger to make the marinade.
4. Slice raw London broil in strips, about ½ inch thick. Place in gallon size Ziploc bag.
5. Carefully pour marinade into bag with meat strips, and refrigerate for at least 12 hours. This works best if you can leave this to marinade overnight in the refrigerator.
6. When ready to barbecue, “weave” skewers, which have soaked in water for at least 1 hour, into meat sticks. (One strip per skewer).
7. Place skewers on barbecue, and turn after a few minutes. These will cook very quickly, so you'll want to watch carefully so they won't be overcooked.
8.Serve and enjoy!
...but I still am...
Fourth of July 2004, Bill, ya shoulda been here, I made those Porterhouse T-Bones from Costco yesterday, and man, were they terrific!
Everyone was impressed with how perfectly they were cooked and I told them it was because of my Weber Digital Probe thermometer. Man, that thing is awesome.
Anyway, I bbq'd corn in the husk on the g*s grill, as well as a few pans of little neck clams.
Those clams were a hit, so if anyone's interested, here's what I did:
I had about 7 dozen clams which I washed in cold water. Then I divided them up into two aluminum pans. I sprinkled in some kosher salt, fresh ground pepper, and a dash of Creole seasoning.
In my mini-chopper, I put in a large handful of fresh parsley and about 8 cloves of garlic and chopped that up fine. I sprinkled this on top of the clams in each pan. Then I drizzled some olive oil over the clams and finally, about a cup of clam juice to each pan.
I covered the pans tightly with foil and put 'em on the g*s grill on high. It didn't take long before all of the clams had opened, and you couldn't believe how delicious they were.
I had fresh Italian bread to dip in the liquid, and I think I'll do this the same way to make clam sauce for linguini during the winter. It was a hit.
...but I still am...
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