Pignoli Cookies Ii Food

PIGNOLI COOKIES

Pignoli Cookies image

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

Ingredients

One 15-ounce can gluten-free almond paste, finely crumbled
1 1/2 cups confectioners' sugar
2 tablespoons honey
Pinch ground cinnamon
Pinch fine salt
2 large egg whites
1 lemon, zested
1/2 to 3/4 cups pine nuts

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

Pignoli Cookies image

This authentic chewy heavenly pignoli cookie recipe uses almond flour, sugar, and eggs. No almond paste needed. Flavored with almond extract and topped with pine nuts, and baked in 20 minutes. Better than the bakery!! Makes 40 cookies but recipe can be halved

Provided by Marie

Categories Dessert

Time 1h

Number Of Ingredients 6

Ingredients

4 3/4 cups almond flour ((~1 pound total))
2 1/4 cups sugar ((~1 pound total))
2 large eggs
1 tablespoon almond extract
1 large egg white
1/2 cup raw pignoli nuts ((~ 4 ounces))

Steps:

Preheat oven to 340 degrees
Add eggs and about half of the sugar to the bowl of a standing mixer and beat on medium speed until the mixture is light and fluffy (see photos)
Add flour and remaining sugar and almond extract and beat until everything has been well incorporated. The texture will be somewhat stiff but not overly dry (see photos)
Line a cookie sheet with parchment paper or silicone baking mat.
Form cookies into round balls that are a bit smaller than the size of a golfball
In a small container, add the egg white with about a tablespoon of water and mix. In another small flat container, add the pignoli nuts
Dip the top of each cookie into the egg white mixture, then dip into the nuts, slightly flatten the ball into a cookie shape, and place the cookie nut side up, on the lined cookie sheet
Bake cookies for about 20 to 22 minutes until just slightly golden. Do NOT overbake as the cookies will be dry. Begin checking your cookies after about 15 minutes as oven temperatures/power may vary.

Nutrition Facts : Calories 226 kcal, Carbohydrate 27 g, Protein 5 g, Fat 11 g, Cholesterol 21 mg, Sodium 11 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving

PIGNOLI COOKIES

Pignoli Cookies image

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

Ingredients

One 7-ounce tube almond paste
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 large egg white
2/3 cup pine nuts

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.

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