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
PIGNOLI AMARETTI (PINE NUT COOKIES)
My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.
Provided by InMemoryofBrats
Categories Dessert
Time 45m
Yield 50 cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 132.8, Fat 7.5, SaturatedFat 0.6, Sodium 5.8, Carbohydrate 15.6, Fiber 0.8, Sugar 13.5, Protein 2.2
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!
PINE NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
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 PINE NUT COOKIES
Provided by About a Mom
Number Of Ingredients 7
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
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 18 cookies
Number Of Ingredients 8
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
These chewy Sicilian cookies are naturally gluten-free, and couldn't be simpler to make. Be sure you purchase canned almond paste and not marzipan, which contains more sugar.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 1/2 dozen cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
- Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.
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 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 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
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.
BISCOTTI AI PIGNOLI (PINE NUT COOKIES)
This recipe is adapted from "The Talisman Italian Cookbook" by Ada Boni, which is the English translation of the Italian "Talismano della felicita'". This is a classic Italian cookie, which means that it isn't soft and chewy. Rather, it is a bit crisp and meant to be eaten with a warm beverage (coffee, tea, hot milk etc.) to soften it up a bit. It's a nice breakfast cookie, to be enjoyed with your morning coffee.
Provided by Nicole Isabella
Categories Dessert
Time 30m
Yield 40 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62, Fat 0.6, SaturatedFat 0.2, Cholesterol 21.1, Sodium 7.1, Carbohydrate 12.9, Fiber 0.2, Sugar 7.5, Protein 1.4
BISCOTTI AI PIGNOLI (PINE NUT COOKIES)
Although they are called "biscotti", they are not a biscotti in the true sense (ie: twice baked)they are really more like a cookie. They are very easy to make and are a traditional part of every Italian cookie/pastry tray, especially for weddings and other festive/special occaisions. They are also very good any old time, with a cup of coffee or a cappuccino :)
Provided by Dee514
Categories Drop Cookies
Time 45m
Yield 40 cookies (approx)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68.6, Fat 1, SaturatedFat 0.2, Cholesterol 21.1, Sodium 7.2, Carbohydrate 13.7, Fiber 0.1, Sugar 8, Protein 1.3
PIGNOLI COOKIES
Excerpted from Cookies Year-Round by Rosemary Black. "These pretty cookies taste like almond macaroons with a generous coating of pignoli, or pine nuts. They're incredibly simple to bake and disappear quickly. For a light, pretty dessert in the summer, serve these with a bowl of fresh berries."
Provided by sexymommalucas
Categories Dessert
Time 12m
Yield 12 dozen, 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 451.9, Fat 24.4, SaturatedFat 2.1, Sodium 58.1, Carbohydrate 55.3, Fiber 3.3, Sugar 47.2, Protein 7.8
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
PIGNOLI COOKIES II
Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some.
Provided by Maryellen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.2 g, Fat 6.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 16.8 g
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.
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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