Pine Nut Macaroons Food

PINE NUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Break almond paste into pieces and mix together with sugar, using your hands to crumble paste. In a separate bowl, separate the eggs and beat the whites into soft peaks. Slowly add to almond paste mixture and mix until just blended.
• Place pine nuts into bowl. Roll dough into 1-inch balls and press into nuts. Coat evenly and place on cookie sheets about 1 inch apart.
• Bake 15 to 17 minutes, until lightly golden. Let cool on cookie sheets for 5 minutes, then transfer to racks.

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.

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.

PINE NUT-ALMOND MACAROONS

Steps:

• Preheat oven to 350°F. Line large cookie sheet with foil. Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates, about 5 minutes. Cool.
• Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball. Place dough in bowl. Mix in currants. Shape dough between palms into 3/4-inch-diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each to 1 1/2-inch round. Space evenly on cookie sheet. Bake until golden brown about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. (Can be prepared 4 days ahead. Store in airtight container at room temperature.)

ALMOND-PINE NUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper.
• Break the almond paste into chunks and place in the bowl of a food processor. Add the sugar and process until the mixture is homogenous, stopping once to scrape down the bowl using a rubber spatula. Add the egg whites and process until smooth. Scrape again and process for a few more seconds.
• The mixture will be sticky, but with a light touch and moist hands it can be gently rolled. Keep a damp towel nearby to wipe and wet your hands. Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to cover completely. Place about 16 balls 1 1/2-inches apart on the prepared baking sheets.
• Bake the first tray while preparing the second, until the cookies are pale golden, and puffy, about 25 minutes. Place the baking sheets on wire cooling racks and cool the cookies completely before lifting them off. Store in an airtight container for up to 2 days, or freeze for up to 1 week.

PINE NUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Break almond paste into pieces and mix together with sugar, using your hands to crumble paste. In a separate bowl, separate the eggs and beat the whites into soft peaks. Slowly add to almond paste mixture and mix until just blended.
• Place pine nuts into bowl. Roll dough into 1-inch balls and press into nuts. Coat evenly and place on cookie sheets about 1 inch apart.
• Bake 15 to 17 minutes, until lightly golden. Let cool on cookie sheets for 5 minutes, then transfer to racks.