PANELLETS (CATALAN ALL-SAINTS COOKIES)
These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.
Provided by K.Borg
Categories World Cuisine Recipes European Spanish
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
- Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 12 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 13 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 6.4 mg, Sugar 22 g
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.
PANELLETS - CATALAN POTATO COOKIES
These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.
Provided by JULINOE
Categories World Cuisine Recipes European Spanish
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 14 g, Fat 6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 3.6 mg, Sugar 9.1 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.
PINE NUT COOKIES
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
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.
TOASTED PINE NUT COOKIES
These pine nut butter cookies gain a new dimension simply by toasting the pignoli.
Provided by Suzanne Hamlin
Categories quick, dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Spread pine nuts in a wide frying pan and toast, shaking frequently, over moderate heat. As soon as they are golden brown -- less than 2 minutes -- pour them onto a plate to cool, then put them in the refrigerator or freezer to chill.
- With two oven racks, divide the oven into thirds. Preheat oven to 375 degrees. Line two cookie sheets with baking parchment.
- In the bowl of an electric mixer, cream together the butter, honey, sugar, salt and liquor. On low speed, beat in the flour; then, working quickly, the chilled pine nuts.
- Using two teaspoons, make 24 equal pieces, picking up a bit of dough with one spoon and pushing it off onto the lined tray with the other. Chill in the freezer for about 5 minutes, then roll the mounds into balls with your hands, flattening them slightly. Place 1-inch apart on the sheets.
- To decorate and flatten more, dip a fork into cold water and use the back of the tines to press the cookies (in one direction only) until they are about 1/2 inch thick. Wet the fork for each cookie.
- Bake on the upper and lower levels of the oven, reversing the sheets top to bottom and front to back once during baking. Bake for 12 to 15 minutes, until cookies are lightly colored and crisp. Transfer to racks, and let cool completely. Store in an airtight tin.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 3 grams, TransFat 0 grams
CORNMEAL PINE NUT COOKIES
Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.
Provided by David Tanis
Categories cookies and bars, dessert
Time 40m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.
- In a medium bowl, stir together flour, cornmeal, baking powder and salt.
- Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)
- Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.
- Heat oven to 325 degrees. Slice cold dough into 1/2-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.
PANELLETS (PINE NUT COOKIES)
Steps:
- To blanche the almonds: Add the almonds to boiling water for 30 seconds. Drain and rinse them in cold water. You should be able to easily remove the almonds from thier skins. Filling: In a food processor, mix the nuts amd 1 tsp of flour (you may been more flour if using the pine nuts) until it reaches a consisteny of fine bread crumbs (pine nuts might look like chunky PB beacuse of all the oil in them). Add the nut paste to a mixing bowl, and all the sugar and lemon zest. Add the egg slowly, blending well. (if using pine nuts, you should eyeball it with the egg, you might only need 1/2 to make the paste. If the paste is too wet, add a little bit more flour). Knead it all till its an even, pliable dough. Outter Cookie: In a lare bowl, cream the butter and sugar. Add the egg, almond and vanilla extracts, and blend well. In a separate bowl, sift and conbine the flour and salt, and then slowly mix the flour into the butter mixture. When a dough is formed, wrap it in saran wrap and refridgerate for 2 hours. Preheat the oven to 350 degrees. Roll the "outer" dough out till about 1/4 in thick. Cut with a round cookie cutter. Take these little cookies and spoon a small amout of the nut paste in the center. Bring the sides of the outer cookie up and around the paste, to completely envelop it, and roll the cookies in the palm of your hands to make a ball. Roll the top 1/2 of the cookie around in the pine nuts, and push them into the dough. Bake the cookies on a cookie sheet. Bake about 15 minutes, the bottom edges of the cookie and nuts will turn slightly golden. Do not brown. Remove and cool. Dust with powdered sugar, and enjoy!
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