Page 123 - FLIPBOOK NEW

NAN MAZZOLA’S BOW TIE

Ingredients
3 eggs room temperature beaten well 1 teaspoon salt
1/4 teaspoon baking powder 1 3/4 cup flour
powdered sugar frying oil

Instructions
Mix eggs, salt and baking powder and beat well. Add flour. Mix well. Cover with a

clean towel and let rest. Cut dough into 4 pieces. Roll each quarter until paper thin
and then cut into strips. Cut a 1 inch length-wise slit down the center of each strip.
Then pull one end of the strip through the slit forming a bow tie. Deep fry in hot oil
until golden brown on both sides. Drain on paper towels. Drizzle with powdered
sugar or honey.

PIGNOLI COOKIES

Ingredients
1/2 granulated sugar 1/2 confectioners sugar

1/2 cup flour 1/8 teaspoon salt
1/2 pound almond paste 2 egg whites
3 ounces pignoli nuts

Instructions
Preheat oven to 300 degrees and grease cookie sheets. Combine both sugars, flour and
salt and set aside. Using fork, break up almond paste into small pieces in medium bowl.

Add egg whites and beat with electric mixer at medium speed until well blended. Smooth
with wooden spoon and stir in flour mixture until well blended. Using slightly rounded
teaspoon-roll dough between hands into balls about 1 inch in diameter. Place 2 inches
apart on cookie sheet. Press nuts on top of cookie. Bake 20-25 minutes and let cool.

NAN MAZZOLA’S BUTTER COOKIES

Ingredients
1 cup butter 2 cups sugar
8 eggs, beaten 1 orange rind grated and juice

8 teaspoons baking powder 7 cups flour
pinch of salt

Instructions
Melt butter and add to eggs and sugar, mix well. Add dry ingredients slowly into butter
mixture and then add orange rind and juice. Knead dough and then cut into cookies.

Nan used a meat grinder to make the cookies but she said you can also hand roll and cut
into cookies.

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