Ingredient NotesAlmond Paste: It's not recommended to substitute in marzipan here, as marzipan is a fair amount sweeter with a harder texture.Confectioners' Sugar: If not weighing, measure the confectioners' sugar like you would flour, using the spoon-and-level method. Stir it up in its bag so it's not packed down, then spoon it into your measuring cup until it's heaped over the top. Use a straight-edge to level off the top of the cup, letting the excess fall back into the bag.Pine Nuts: Use ...| www.mysequinedlife.com
Almond-flavored rainbow cookie cake consists of three spongy cookie layers with raspberry jam in between and lots of fluffy chocolate frosting!| My Sequined Life
There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.| Bon Appétit
Florentines are caramel-y Italian almond cookies baked thin and drizzled with chocolate. These cookies are crisp enough to "snap" for a holiday treat.| My Sequined Life
Crunchy, toasty, and not too sweet, Italian sesame cookies are perfect for holidays or for dunking in coffee. This recipe includes a few flavor options.| My Sequined Life
These traditional Italian anise cookies are tender, easy, and covered in a glaze with sprinkles. Enjoy for Christmas, Easter, or year-round.| My Sequined Life
Cucidati, or Italian fig cookies, are a holiday treat! A citrus-y, spiced fig and date filling is covered by an easy pastry dough and topped with glaze.| My Sequined Life
This is a classic recipe for buttery crisp Italian pizzelle. Basic ingredients and a press are all you need for these anise pizzelle cookies.| My Sequined Life
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