PIGNOLATTA
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12 to16 servings
Number Of Ingredients 7
Steps:
- In a large ceramic bowl with a wooden spoon or in a mixer with a dough hook mix together the flour, eggs and salt to make a stiff dough that pulls away from the walls of the bowl. You may end up using your hands to finish the job if mixing with a wooden spoon. If the dough is still sticky to the touch add more flour. Knead the dough on a lightly floured surface until smooth and doesn't stick to your fingers. . Quarter the dough and roll the segments into ropes the thickness of 1/2-inch. Cut off knobs of dough 1/2-inch long (some people roll these into balls but I don't).
- In a 3 quart saucepan heat oil for deep-frying to 365 degrees F. Fry the dough pieces until golden brown in batches, a handful at a time and drain on a paper towel. The dough will sink in the oil then come floating to the top. They do expand in the oil so leave them some room. Allow them to cool while you make the caramel.
- In a large saucepan combine the honey and sugar and bring to a boil. Working quickly with a wooden spoon stir in the fried dough pieces to coat them with the honey caramel. Quickly spoon the sticky dough balls onto 2 plates and form into a tall mound resembling a pine cone, then quickly sprinkle pine nuts or confetti sprinkles over the surface so they stick to the honey caramel before it cools and is no longer sticky. If there's a second person around to help with this, get them. It's a bit of a group or family project. You can also place smaller amounts into foil cup cake cups for individual servings. Let cool and serve. Keeps up to 1 week. To eat just pick off dough pieces and enjoy.
- Notes about the recipe: Some spell it Pinolata with one T. It sometimes has pine nuts or "pignolla" stirred into the caramel or is formed into the shape like a pine cone so the name may have come from that. In Sicily they're called Pignolata, in Naples (Italy, not Florida) the same thing is called Struffoli.
- I first had this at the holidays at an Italian friends house and they make them every year. But because they're fried they fit for Hanukah too. They're something you serve after a meal and really need coffee to wash them down. It's a very tactile dessert that you pick apart tiny caramelized nugget by tiny caramelized nugget.
PIGNOLI COOKIES I
They are pleasantly sweet, made with almond paste and pine nuts, but no flour.
Provided by Adele
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
- Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
- Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
- Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 11.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 7.3 mg, Sugar 6.2 g
PIGNOLI COOKIES II
Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some.
Provided by Maryellen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.2 g, Fat 6.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 16.8 g
ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)
Make and share this Italian Honey Balls (Pignolata or Struffoli) recipe from Food.com.
Provided by Vicki in CT
Categories Candy
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
- Roll dough into 1/4 inch thick pieces.
- Cut dough into 1/4 strips and roll thin (thinner than a pencil).
- Cut off pieces of rolls making tiny pieces (smaller than peas).
- Deep fry in oil. Drain well on paper towels.
- Meanwhile heat honey and sugar. Boil for 15 minutes.
- Stir hot syrup into dough pieces. Stir in almonds.
- Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
- Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
- Some put sprinkles on top but that is optional.
STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)
A very traditional Italian hoilday (and/or) special occasion treat, always made at Christmas time. Note: The "cooking time" given is an approximate total cooking time. Each batch should only take about 5 to 10 minutes or so to fry up.
Provided by Dee514
Categories Dessert
Time 45m
Yield 1 batch
Number Of Ingredients 11
Steps:
- In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
- Gradually add flour and baking powder.
- *Using your hands, mix and knead the mixture well, forming a dough.
- Knead the dough until smooth.
- (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
- Form dough into a ball.
- Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
- On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
- Using a sharp knife, cut each rope into 1/3 inch pieces.
- (Optional, pieces may be rolled into balls about the size of marbles).
- Dust cut pieces with a bit of flour.
- Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
- Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
- DO NOT crowd the frying pan or fryer.
- Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
- Continue frying until all the balls have been fried.
- Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
- Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
- (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
- Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
- With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
- Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
- Sprinkle with colored sprinkles.
- NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.
Nutrition Facts : Calories 10764.7, Fat 910.3, SaturatedFat 74.6, Cholesterol 1116, Sodium 632.1, Carbohydrate 627.9, Fiber 9.3, Sugar 387.4, Protein 71.3
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SICILIAN PIGNOLATA (WITH SEMOLINA) - MANGIA BEDDA
From mangiabedda.com
Reviews 8Servings 12Cuisine Sicilian-ItalianCategory Dessert
- Pour about 1 inch of oil in a shallow frying pan and heat on medium-high heat. Do not fill the pan more than half way with oil. Test to verify if the oil is hot enough by dropping 1 piece of pignolata into the oil. It must be bubbling vigourously. Using a slotted spoon or spider, carefully drop pieces of pignolata into the hot oil in one even layer. Do not overcrowd the pan. Cook about 2 minutes until golden brown. Transfer to a paper towel covered baking sheet. Repeat with remaining pignolata balls.
- In a small sauce pan, gently heat the honey until liquefied. Transfer the pignolata to a large bowl and pour in the warmed honey. Stir until all pieces are coated with honey.
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Servings 8Estimated Reading Time 6 minsCategory DessertTotal Time 30 mins
- In a large bowl add sieved flour, softened butter, sugar, baking powder and lemon zest. Mix with your hands until you get crumbly texture.
- Add 2 beaten eggs, mix again until the dough comes together. Knead with your hands for a couple of minutes. As a result you should have a dough ball that is not too soft but not crumbly either.NOTE: If the dough is too hard to knead add a tablespoon of warm milk or water. If it’s too loose, add some more flour.
- Cover the dough with a plastic wrap.Let rest in the fridge for 1-2 hours or even overnight. If you let the dough sit overnight remove it from the fridge an hour before starting to make pignolata.
- Once the dough is rested, lightly flour the work surface. Cut off a piece of dough and roll it with your hands into ⅓ inch thick rope. Then cut the rope again into ⅓ inch pieces.
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