Italian Nut Balls
Yield
1 servingsPrep
25 minCook
12 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
margarine
|
|
| 2 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
pistachio nuts
finely chopped |
|
| ½ | cup |
jelly
or preserves |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
margarine
|
|
| 2 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
pistachio nuts
finely chopped |
|
| 118 | ml |
jelly
or preserves |
* |
Directions
In large bowl combine sugar, salt, margerine, egg yolks, vanilla and extract.
Beat on medium speed.
Add flour.
Mix well.
Roll dough into 1 inch balls.
Dip into egg whites then nuts.
Place on greased cookie sheets 2 inches apart.
Make a deep depression in center of each cookie with fingertip.
Bake 10 to 12 minutes until firm to the touch.
Fill with jelly while warm.
