hinted requested that he wanted Pignoli cookies for Valentine’s Day. And I love a good food challenge so I obliged! Then I saw the recipe called for almond paste and apparently no supermarket in my five-mile radius carried. So I made my own because the recipe to do so seemed simple enough and I later found out almond paste is super expensive so this might have been a money-saving blessing in disguise.
First of all, when it says “peeled almonds” don’t get out the vegetable peeler like I did. I don’t know what my problem is half of the time in the kitchen but I believe it has something to with the fact that I just don’t THINK AT ALL. When I told people I did this, they laughed at me like I was an idiot…which is deserving because I really was an idiot. Don’t worry, I only peeled 5 or 6 almonds and cut myself with the peeler just a few times before I said “Forget it!” and stormed away from the kitchen in a huff and decided to Google how to peel almonds. Surely there was a better way. And DUH there was. Boil them for 60-90 seconds and these babies literally FLY out of their skin. I’m not kidding. It was like the fucking fourth of July in my kitchen with almonds shooting everywhere, bouncing off of the ceiling. Madness. I’ll be finding naked almonds in my place for the next few weeks…
Then came the actually food processor part and I’ve never made such a mess in my life. Almond bits ev-er-y-whereeeeee. It was on the dog. On the floor. In the hood of my hoodie. It took longer to clean up than anything.
The good news? This should be relatively easy for most people, who aren’t me. The bad news. Cleaning up. No fun!
Ingredients via Baking 911 (The directions here are much better than what I had!)
- 2 cups blanched whole almonds
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons light corn syrup
- 3 drops almond extract