Comments on: Pasticcini Di Mandorle https://marisasitaliankitchen.com/pasticcini-di-mandorle/ The Secret Ingredient Is Always Love Sun, 24 Dec 2023 13:14:14 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Marisa https://marisasitaliankitchen.com/pasticcini-di-mandorle/#comment-4673 Sun, 24 Dec 2023 13:14:14 +0000 https://marisasitaliankitchen.com/?p=12968#comment-4673 In reply to Tee.

I’m so happy to hear this and glad you enjoyed them!

]]> By: Tee https://marisasitaliankitchen.com/pasticcini-di-mandorle/#comment-4670 Wed, 20 Dec 2023 20:07:23 +0000 https://marisasitaliankitchen.com/?p=12968#comment-4670 5 stars
Bella Marisa, Thank you for this wonderful recipe… no refridgerating of dough prior to baking. Had added an extra egg white (next time +1 more) to soften dough to ease on the piping… everything work like a charm. Cookies came out BELLISIMO!!!

]]> By: Marisa https://marisasitaliankitchen.com/pasticcini-di-mandorle/#comment-4449 Fri, 14 Oct 2022 03:50:47 +0000 https://marisasitaliankitchen.com/?p=12968#comment-4449 In reply to Cassandra Brecht.

Hi Cassandra, I had decided not to write the weight of the egg whites in grams because it differs with different brands. Each time I had weighed them it was around the 92 to 96 grams for 3 medium egg whites. But with this type of recipe, it’s very easy to test out. The dough should be firm but still feel slightly wet. Pipe out and bake 2 or 3 to test out. And if they spread out too much then simply add a little more almond flour. Hope this helps and do let me know how they turn out!

]]> By: Cassandra Brecht https://marisasitaliankitchen.com/pasticcini-di-mandorle/#comment-4442 Fri, 07 Oct 2022 16:46:19 +0000 https://marisasitaliankitchen.com/?p=12968#comment-4442 Could you please give a cup amount or weight for the egg whites? I’ve often had trouble with recipes like these in that eggs seem to be so variable in the amount of whites they contain…usually, there seems to be too much, and the cookies spread uncontrollably! Thank you!

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