PINE NUT COOKIES
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
- Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
- Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.
PIGNOLI COOKIES
There are two kinds of pignoli cookies I grew up eating. While the crunchy version is also delicious, I am a sucker for the sweet chewiness of this soft, meringue-y version. They are also gluten free so I like to include them on holiday plates so everyone has something to enjoy.
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Break apart the almond paste in the bowl of a food processor. Add the confectioners' sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
- Place the cookies 2 inches apart on the prepared baking sheet. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Allow to cool completely on the tray before removing them with an offset spatula.
PIGNOLI COOKIES II
Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some.
Provided by Maryellen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
Steps:
- Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
- In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
- On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
- Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.2 g, Fat 6.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 16.8 g
PINE NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
ALMOND PINE NUT COOKIES
This is one of the most classic Italian American cookies, and it is one of the easiest to make. In Italian American culture, these are simply known as pinoli cookies, the word "pinoli" referring to the pine nuts that top the cookies, a distinct Sicilian twist. The personal element in making this cookie is to ask yourself if you like it chewy or crumbly crisp-the difference is all in the baking time. With the timing given below, they will be a bit chewy, but of course it depends on how big you make them. Oh, so many variables in cooking!
Yield about 30 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- Crumble the almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
- Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling it between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.
ALMOND PINE NUT COOKIES
Make and share this Almond Pine Nut Cookies recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Position oven racks in top and bottom third of oven.
- Preheat oven to 300ºF.
- Line two cookie sheets with parchment paper.
- In a large bowl, beat the almond paste until it smooths out a little with an electric mixer on medium speed.
- Add half the egg whites and beat until smooth.
- On low speed, beat constantly while gradually adding sifted powder sugar.
- Continue until all sugar is incorporated.
- Add remaining egg whites and beat until mixture is smooth.
- Transfer batter to a pastry bag with a 1/2" pastry tip and pipe 1-1/2" rounds onto parchment papered cookie sheets, keeping cookies 1" apart.
- Sprinkle each cookie with pine nuts.
- Bake for 45 minutes, turning halfway through cooking.
- Remove cookies to a rack and let cool completely before removing them from the parchment paper.
- Store in an airtight container.
Nutrition Facts : Calories 104.1, Fat 6.2, SaturatedFat 0.5, Sodium 8.1, Carbohydrate 11.2, Fiber 0.7, Sugar 9.4, Protein 2.1
ALMOND-PINE NUT MACAROONS
Steps:
- Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper.
- Break the almond paste into chunks and place in the bowl of a food processor. Add the sugar and process until the mixture is homogenous, stopping once to scrape down the bowl using a rubber spatula. Add the egg whites and process until smooth. Scrape again and process for a few more seconds.
- The mixture will be sticky, but with a light touch and moist hands it can be gently rolled. Keep a damp towel nearby to wipe and wet your hands. Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to cover completely. Place about 16 balls 1 1/2-inches apart on the prepared baking sheets.
- Bake the first tray while preparing the second, until the cookies are pale golden, and puffy, about 25 minutes. Place the baking sheets on wire cooling racks and cool the cookies completely before lifting them off. Store in an airtight container for up to 2 days, or freeze for up to 1 week.
PIGNOLI COOKIES
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Categories Cookies Nut Dessert Bake Almond Pine Nut Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
- Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
- Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of pine nuts into tops of cookies.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment. Make more cookies with remaining batter and pine nuts on cooled baking sheets.
PINE NUT AND ALMOND COOKIES
These little treats are sweet way to end an Italian meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate baking sheets. Toast until fragrant and golden brown, about 8 minutes for pine nuts and 10 minutes for almonds. Let cool.
- Combine nuts. Process half in a food processor with 3 tablespoons granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts and 3 more tablespoons sugar, and add to bowl. Stir in orange zest and salt.
- Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanilla, and beat until stiff peaks form. Fold into nut mixture.
- Using 2 teaspoons batter for each cookie, shape into balls, and place on parchment-lined baking sheets. Brush tops with egg white, and sprinkle with sanding sugar. Press 2 pine nuts into top of each cookie for garnish.
- Bake until edges are golden and centers are set, about 17 minutes. Let cool on sheets for 10 minutes, then transfer cookies to wire racks to cool completely.
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4.9/5 (13)Total Time 23 minsCuisine ItalianCalories 132 per serving
- Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar and salt and pulse until combined, about 30 seconds. It should resemble corn meal.
- Add the egg whites and process until a smooth dough forms, about 30 seconds. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
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