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.
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.
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
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
Pleasantly sweet chewy cookies, made with almond paste and pine nuts. A classic Italian cookie. These cookies were so good, they were gone in less than an hour!
Provided by leenielt3
Categories Drop Cookies
Time 31m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F; line a cookie sheet with parchment paper or foil.
- Combine grated almond paste, granulated and powdered sugars in a 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 cookie sheet.
- Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Nutrition Facts : Calories 104.7, Fat 6, SaturatedFat 0.5, Sodium 11.6, Carbohydrate 11.8, Fiber 0.6, Sugar 9.6, Protein 1.9
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