Italian Pignoli Cookies Food

ITALIAN PIGNOLI COOKIES

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.

PIGNOLI COOKIES

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

Steps:

• Preheat oven to 300 degrees F. Prepare two baking sheets with parchment paper, or use silicone linings.
• Place the pine nuts in a bowl.
• In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour.
• Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together.
• Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won't.
• Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of pignoli.
• Roll the cookie arround until it is lightly coated, and then place it on the prepared baking sheet.
• Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan.
• Bake the cookies 20 to 25 minutes, and then cool.
• Dust lightly with powdered sugar before serving.

PIGNOLI COOKIES

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 (ITALIAN PINE NUT COOKIES)

Steps:

• Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
• Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
• Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
• Beat in the egg whites, one at a time and continue beating until the dough is smooth.
• Spread the pine nuts out on a plate.
• Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
• Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
• Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
• Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!

PIGNOLI COOKIES

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.

ITALIAN PIGNOLI NUT COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
• For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
• Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.

PIGNOLI COOKIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
• Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
• Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
• Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

PIGNOLI COOKIES II

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.

LITTLE ITALY PIGNOLI COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, beat almond paste, egg white and honey until crumbly. Gradually add confectioners' sugar; mix well., Place pine nuts in a small bowl. Shape teaspoons of dough into balls. Roll in pine nuts. Place 1 in. apart on parchment-lined baking sheets. Flatten slightly., Bake 15-18 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.

ITALIAN PIGNOLI COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray cookie sheets with cooking spray.
• In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
• Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
• Place balls 2 inches apart on cookie sheets.
• Bake 13 to 17 minutes or just until edges are light golden brown.
• Cool 5 minutes; remove from cookie sheets to cooling rack.
• Cool completely, about 15 minutes.
• Before serving, sprinkle with powdered sugar.