Amaretti Con Pignoli Recipes

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.

AMARETTI CON PIGNOLI

Steps:

• arrange one rack in the upper third of the oven and the other in the lower third. preheat the oven to 350 degrees. LIne two baking sheets with parchment paper, or grease them lightly. Crumble the almond paste into a mixing bowl. beat with a handheld electric mixer till 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 doubh is smooth. (The batter can be formed into cookies and baked at this point, or wrapped in the plastic wrap and refirgerated for up to 1 day.) Spread the pine nuts out on a plate. Roll 1 tablespoon of the dough into a ball between your palms. drop the dough ball onto the plate of pine nuts. when you have formed several dough balls, roll them in the pine nuts to coat lightly on all sides. transfer them to the prepared baking sheets and press them lightly, to flatten them slightly and help the pine nuts adhere to the cookies. repeate with the remaining batter and pine nuts. Bake the cookies until lightly browned, soft and springy, about 15 minutes. remove, and cool completely on wire racks before serving. the cookies can be stiored in a covered container at room temperature for about a week.

AMARETTI

Steps:

• Preheat oven to 350°F Line a cookie sheet with parchment paper.
• Break up almond paste into pebble-like pieces.
• Combine almond paste, sugar, confectioners' 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.
• Roll dough into one inch balls. Keep a bowl of water nearby in which to dip your fingers - it'll keep the dough from sticking to your fingers while rolling each cookie.
• Place balls 2 inches apart on cookie sheet and lightly flatten each cookie.
• Bake for 15-20 minutes. Allow to cool completely before removing from parchment with a metal spatula.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.