Amaretti With Pine Nuts Food

PIGNOLI AMARETTI (PINE NUT COOKIES)

Steps:

• Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
• Increase speed to medium and continue mixing for 2 minutes.
• The dough should be sticky now.
• Keep a bowl of water near by to dip your fingers in before rolling each cookie.
• This will keep the dough from sticking to your fingers.
• Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.

PINE NUT COOKIES

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.

AMARETTI

Steps:

• Preheat oven to 350°F Line a cookie sheet with parchment paper.
• Break up almond paste into pebble-like pieces.
• Combine almond paste, sugar, confectioners' sugar and egg whites in electric mixer on low speed until blended.
• Increase speed to medium and continue mixing for 2 minutes. The dough should be sticky now.
• Roll dough into one inch balls. Keep a bowl of water nearby in which to dip your fingers - it'll keep the dough from sticking to your fingers while rolling each cookie.
• Place balls 2 inches apart on cookie sheet and lightly flatten each cookie.
• Bake for 15-20 minutes. Allow to cool completely before removing from parchment with a metal spatula.

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

AMARETTI WITH PINE NUTS

Steps:

• Line two baking sheets with parchment paper. Preheat the oven to 300 degrees F.
• In either a blender or food processor, grind the almonds and 1 cup of pine nuts with about a tablespoon of sugar until they are very fine.
• In a bowl, beat the egg whites (with a mixer or by hand) until they are foamy. Begin adding the remaining sugar, a little at a time, and continue beating the egg whites until they are very stiff (stiff peaks form).
• Gently fold in the nuts and then add the almond and orange extract (be careful not to overmix so that you don't deflate the mixture).
• Using a tablespoon, carefully spoon or pipe rounds of dough onto the parchment-lined baking sheets. Leave a few inches between each cookie.
• Sprinkle some of the pine nuts over each cookie and bake for about 30 minutes. The cookies will be firm and lightly golden when they're done.
• Let cool completely before dusting with icing sugar and serving.