PIGNOLIA CHOCOLATES.
Roast 2 pounds of pignolia nuts and chop them up fine; now get 5 pounds dipping cream, and with XXXX sugar work into the cream the nuts and ¼ pound of Heide’s Almond Paste, and flavor strong with vanilla extract; work all into stiff paste and form them in shape and size of pecans; now chop up 2 or 3 pounds of raw pignolia nuts and dip the creams in chocolate and then roll them in the chopped nuts.