Pignoli Cookies Italian Pine Nut Cookies Food

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.

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.

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.

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.

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.

PINE NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
• Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
• Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

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 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.

PIGNOLI COOKIES

Steps:

• Preheat the oven to 350°F Line to baking sheets with parchment paper.
• Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste.
• Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don't overbake these -- you want them to be chewy on the inside and they'll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.

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.

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.

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.