Pine Nut Cookies Pignoli 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.

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.

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 COOKIES

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

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.

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.

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.