PIGNOLI COOKIES (ITALIAN PINE NUT COOKIES)
These are a traditional Italian Christmas cookie, that are chewy, almondy and delicious! We always have a bunch of these cookies on hand around the holidays in my family. **Please note, that the dough will be very sticky and a lil bit of a pain to work with, but they end up being so worth the effort. Adding flour to this dough changes the texture of them somewhat, so I never add it, but that's a personal choice :) These cookies end result are just like I had them as a little girl, and are my absolute favorite!
Provided by Midwest Maven
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 5
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!
Nutrition Facts : Calories 154.9, Fat 8.6, SaturatedFat 0.7, Sodium 5.9, Carbohydrate 18.7, Fiber 0.9, Sugar 16.4, Protein 2.5
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
A perfect addition to any holiday cookie tray, these delicious traditional cookies will be a hit with family and friends alike.
Provided by Deborah
Categories Cookies
Number Of Ingredients 7
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
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
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
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.
ITALIAN PINE NUT COOKIES
This outstanding recipe is different from the other Pignoli submissions on Zaar. It's originally from the King Arthur Flour company and you can buy the ingredients to make them on their web site www.kingarthurflour.com. (I don't work there but I'm a fan of their products.)
Provided by FLKeysJen
Categories Dessert
Time 39m
Yield 26 cookies, 26 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees.
- Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
- Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
- Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
- Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.
LITTLE ITALY PIGNOLI COOKIES
Both of my grandmas came from Italy. Of all the wonderful desserts they made, these cookies were always my family's favorite. Now I make them for every get-together. They are easy and use just five ingredients!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PIGNOLI COOKIES I
They are pleasantly sweet, made with almond paste and pine nuts, but no flour.
Provided by Adele
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 11.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 7.3 mg, Sugar 6.2 g
ITALIAN PINE NUT COOKIES
My Italian grandmother's favorite.
Provided by Nettie Picetti-Grosjean
Categories World Cuisine Recipes European Italian
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
- Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
- Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 23.6 g, Cholesterol 37.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 64 mg, Sugar 9.4 g
ITALIAN PIGNOLI NUT COOKIES
Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g
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