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.
ITALIAN PIGNOLI COOKIES
Cookies are the crown jewels of Italian confections. I can't let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well., Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly., Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 112 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
PIGNOLI COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 18 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Pulse the flour, granulated sugar, confectioners' sugar and salt in a food processor until combined. Add the almond paste and orange zest; pulse until fine crumbs form. With the motor running, slowly add the egg white and process until the dough comes together. (You can also mix the dough in a bowl with your fingers.)
- Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls with damp hands and roll in the pine nuts to coat completely. Arrange 2 inches apart on the prepared baking sheets. Bake until light golden around the edge, 18 to 20 minutes. Let cool completely on the baking sheets.
PIGNOLI COOKIES
These chewy Sicilian cookies are naturally gluten-free, and couldn't be simpler to make. Be sure you purchase canned almond paste and not marzipan, which contains more sugar.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 1/2 dozen cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
- Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.
EASY PIGNOLI COOKIES
Make and share this Easy Pignoli Cookies recipe from Food.com.
Provided by Valerie in Florida
Categories Dessert
Time 44m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.
- Combine grated almond paste, granulated and powdered sugars in bowl. Beat on low with electric mixer until texture of small crumbs.
- Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
- Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
- Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter "no-nuts" side down onto a cookie sheet.
- Bake 14-16 minutes or until light golden. Gently slide parchment paper off pans onto wire racks. When cookes are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Nutrition Facts : Calories 104.6, Fat 6, SaturatedFat 0.5, Sodium 11.5, Carbohydrate 11.8, Fiber 0.6, Sugar 9.6, Protein 1.9
PIGNOLI COOKIES
Pignoli cookies are standard at any Italian bakery. But they are the simplest of cookies to make at home, mixed in one bowl and ready in under an hour. Anne Burrell's special touch? A bit of honey.
Provided by Anne Burrell
Categories dessert
Time 34m
Yield about 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.
- In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined.
- Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
- Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
- Pine nutty!
PIGNOLI COOKIES
This is our family's recipe for pignoli cookies that has been handed down from my fathers Italian side for many years. These are moist, chewy and sweet.
Provided by Joanne117
Categories Dessert
Time 1h
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Break up the almond paste into a food processor. Process about 15 seconds until paste is evenly broken up. Add granulated sugar and process another 30 seconds until mixture is smooth.
- In electric mixer, beat eqq whites until soft peaks form. Beat in almond extract. Add almond paste mixture to egg whites one cup at a time, beating after each addition.
- Place pignoli nuts in shallow dish. Drop 3/4 teaspoon of almond paste mixture into nuts. Form into ball - it will be soft and not quite perfect. Place on aluminum foil cut to fit cookie sheets. Place cookies 1" apart (approximately 20 per sheet). Bake approximately 15 minutes, until cookie and nuts are golden brown. If you bake two cookie sheets at a time, alternate placement of cookie sheets after 7 minutes of cooking to ensure even browning.
- When cookies are done, slide foil off cookies sheets and leave cookie on sheets until cookies are cool.
- Store in plastic container or freeze (they freeze perfectly just place in a plastic contained lined with aluminum foil or wax paper, cover tightly).
Nutrition Facts : Calories 218.2, Fat 16.7, SaturatedFat 1.3, Sodium 7.7, Carbohydrate 15.8, Fiber 1.4, Sugar 12.5, Protein 4.2
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THE BEST AUTHENTIC ITALIAN PIGNOLI COOKIES RECIPE
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Reviews 10Total 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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