Pine Nut Cookies Food

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.

PINE NUT-CHERRY THUMBPRINTS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Break up the almond paste and put it in a large bowl. Add the confectioners' sugar, lemon zest and salt. Beat with a mixer on medium speed until the mixture looks like fine crumbs, about 1 minute. Increase the mixer speed to medium high and beat in the egg white until very smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour until just combined.
• Scoop tablespoon-size balls of dough and roll in the pine nuts to coat. Arrange 1 inch apart on the prepared pan. Press a thin wooden spoon handle or chopstick into each ball to make a deep indentation in the center.
• Bake until the cookies are set around the edges but still soft in the center, 22 to 26 minutes. Re-indent the cookies with the back of a small measuring spoon while still warm. Fill with the cherry jam. Let the cookies cool completely on the pans.

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.

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.

ITALIAN PINE NUT COOKIES

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.

23 BEST WAYS TO USE PINE NUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pine nut recipe in 30 minutes or less!

ITALIAN PIGNOLI AMARETTI COOKIE RECIPE - PINE NUT COOKIES:

Steps:

• Preheat oven to 350 degrees F. Either line cookie sheets with parchment paper or a Silpat (no-stick silicone baking mat).
• In a food processor, pulse almond paste until broken up into small bits, then add powdered sugar and salt; continue to pulse until finely ground, about 1 minute. Add egg whites and honey; process until well combined.
• At this point, the dough can be wrapped in plastic wrap and refrigerated up to 1 day or baked immediately.
• NOTE: Have a bowl of water near to dip your fingers in before rolling each cookie. As this dough is very sticky, the water will keep the dough from sticking to your fingers.
• Using a rounded teaspoon for each cookie, roll the dough into 1-inch balls. Place cookies about 2 inches apart on prepared cooking sheets. Using your fingers, slightly flatten each cookie and press some pine nuts into each cookie to cover.
• Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, approximately 12 to 15 minutes until lightly golden brown and soft and springy. Do not overcook these cookies, as the pine nuts will become bitter if you do.
• Remove from oven and allow cookies to cool a few minutes on the baking pans, then transfer to a wire rack to cool completely.
• The cookies can by prepared up to 3 weeks ahead and stored in an airtight container at room temperature.
• Makes approximately 3 1/2 dozen cookies.

PINE NUT COOKIES

Steps:

• In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle., Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets., Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers.

PINE NUT COOKIES

Steps:

• In a large bowl, beat the butter, sugar, vanilla, ground fennel seed, and salt with an electric mixer 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 and shape into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours. Preheat the oven to 350°F. Line 2 heavy, large baking sheets with 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, and bake until the cookies are golden around the edges, about 15 minutes. (The cookies can be made 1 day ahead. Store airtight at room temperature.)

PINE NUT COOKIES

Steps:

• Heat oven to 350°F. Line several baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt.
• Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Add the egg yolks, vanilla and lemon zest, and beat to combine. With the mixer on low, gradually add the flour mixture, mixing just until incorporated.
• Place the pine nuts or almonds in a small bowl and the egg white in a second small bowl. Roll the dough into 1-in. balls (about 1 Tbsp each). Dip the top and sides of each ball first in the egg white, then into the nuts, pressing gently to help them adhere.
• Place the cookies nut-side up on the prepared baking sheets, spacing them 2 in. apart. Bake until the nuts are golden brown and the cookies are lightly golden around the edges, 16 to 18 minutes. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

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.

PINE NUT COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 cookie sheets with baking parchment paper.
• Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar, salt, egg whites and Agave Nectar, process until smooth.
• Place pine nuts in a pie pan or on shallow plate. With lightly floured or greased hands roll dough into 1 inch balls, then roll in pine nuts, pressing lightly to stick. Arrange balls on lined cookie sheets, and flatten slightly to form a 1 1/2 inch round.
• Bake 15 to 18 minutes. or until lightly browned. Let stand on cookie sheet for 1 minute. Transfer to wire rack to cool. Serve.

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.

ANISE PINE-NUT COOKIES

Steps:

• In a bowl with an electric mixer cream together the butter, the shortening, and the sugars until mixture is light and fluffy and beat in the vanilla. In another bowl whisk together the flour, the salt, and the baking powder and add the flour mixture to the butter mixture. In a food processor or blender grind fine the aniseed and 1/2 cup of the pine nuts, add the mixture to the dough, and blend the dough well.
• Drop teaspoons of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325°F. oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 minutes, or until they are golden. Let the cookies cool on the baking sheets for 2 minutes, transfer them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cool completely. The cookies keep in an airtight container for 4 days.