Pignoli Amaretti Pine Nut Cookies Food

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 PINE NUT COOKIES

Steps:

• 1. Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or spray with Pompeian Grapeseed Oil Spray.
• 2. Break the almond paste into small pieces; place the pieces in a food processor. Add the granulated and confectioners' sugars, salt, and the flour. Pulse until the mixture is finely ground. Begin to add the egg whites, a little at a time, just until the dough comes together. You may not need to add all of the egg whites.
• 3. With slightly wet hands, roll the dough into 1-inch balls. I recommend scooping them out with a small cookie scoop, to keep them uniform. You're going to get 12 - 15 cookies from this recipe. Roll the balls in the pine nuts, pressing to adhere the nuts (mainly on the tops of the cookies.)
• 4. Place the balls 2-inches apart on the prepared baking sheet. Slightly flatten the tops of the cookies with your fingers. Bake 15-20 minutes or until golden brown. Remove from the oven, and allow cookies to cool completely on the baking sheets.
• 5. When cooled, dust cookies generously with confectioner's sugar before serving.

PIGNOLI COOKIES

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

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 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.

BISCOTTI AI PIGNOLI (PINE NUT COOKIES)

Steps:

• Put sugar and eggs in top of a double boiler (I improvise with a heat-proof bowl set over a saucepan).
• The water should be hot, but not boiling.
• Beat until the mixture is lukewarm.
• Remove from over the hot water and keep beating until foamy and cool.
• Add lemon rind and flour slowly; gently blend into egg mixture.
• Drop by the spoonful (I drop 2 tsp for each cookie) onto buttered and floured baking sheets (or lined with parchment paper).
• Shape into neat circles with your finger, if you wish (this may get a bit messy).
• Leave a 1-inch space between each cookie.
• Sprinkle with the powdered sugar and press the pine nuts in a decorative pattern on each cookie (blanched slivered almonds would probably work just as well, if you don't have pine nuts).
• Let stand for ten minutes and then bake in a preheated 375 degree oven for 15 minutes.

BISCOTTI AI PIGNOLI (PINE NUT COOKIES)

Steps:

• Place sugar and eggs in the top of a double boiler.
• Over hot but not boiling water, beat until mixture is lukewarm.
• Remove from over hot water and continue beating until mixture is foaming and cold.
• Slowly add lemon rind and flour, and blend in gently.
• Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them.
• Sprinkle with confectioner's sugar and pine nuts.
• Let cookies stand for 10 minutes.
• Bake in a preheated 375°F oven for 15 minutes.

ITALIAN PINE NUT COOKIES

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.