O N T H E TA B L E
Sweet Spring
WRITTEN BY MIA MISCHUK-O’BRIEN
PHOTOGRAPHY BY ANNE-MARIE CARUSO
There’s no sweeter season than spring with its abundance
of holiday candies, cakes and cookies. The pignoli nut
cookies shown here are available from Gencarelli’s Bakery,
or try making them yourself with this recipe from Wayne
resident Geri Varachi, who says they’re a family favorite.
Ferrero Rocher Hazelnut
Chocolates $5.59 Target,
Wayne | Old Dominion
Butter Toffee Peanuts $4,
and Burnt Sugar Pecans $7
Home Goods, Wayne
Hope & Greenwood Handmade Candy
Floss Fizz $3, Gia Michaels Candy
Factory Confections $8, Snack Snob
Blueberry Yogurt Pretzels $3, and Kara
Sour Flowers $4 Home Goods, Wayne
Grace’s Teaware Cake Stand $8 and
Sugar Bowl $5, Joie Floating Bloom
Tea Infuser $4 Home Goods,
Wayne | Lemon Creme
Pudding Cake $2.99 and
Brownie Bites $6.39 per lb.
A&P Bakery, Wayne
Two-bite Coconut
Macaroons $4.99 (10 oz.)
and Jimmy’s Chocolate
Chunk Walnut Cookies
$6.14 per lb A&P Bakery,
Wayne |
Pignoli Nut Cookies
Gencarelli’s Bakery, Wayne |
English Tea Shop Tropical Green Tea $4 Home Goods, Wayne
DIANE’S PIGNOLI COOKIES
Ingredients:
3 egg whites
1 cup of sugar
2 cans of almond paste (8 oz. each)
Pignoli nuts
66 WAYNE MAGAZINE SPRING 2015
Directions:
Beat egg whites and sugar together until
stiff. Add almond paste. Refrigerate
dough for about 30 minutes or until
dough hardens. Drop a teaspoonful of
dough for each cookie onto a cookie
sheet lined with parchment paper.
Press pignoli nuts into the cookie tops.
Bake at 350 degrees for 10 to 15 minutes.
Let cool for a few minutes before
removing them from the parchment
paper.