Varieties include:
Pignoli – Traditional Sicilian macaroons made with almond paste and whole imported Spanish pignoli (pine nuts), with a soft, chewy consistency.
Plain Amaretti – Almond paste macaroons that are then dipped in sugar before baking, giving a sweet, slightly crunchy exterior to their otherwise chewy, melt-in-your-mouth interior
Blondina – Sweet, crisp cookie dough topped with apricot preserves.
Cucidati – Round flaky cookie with a dollop of fresh ground figs mixed with Marsala wine and honey.
18-20 Cookies
Approximate Weight: 1 lb.
Approximate Servings: 4-5
