Pignoli Almond Cake Recipes

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PIGNOLI ALMOND CAKE



Pignoli Almond Cake image

A dense pound cake with lemon, vanilla bean and ground almond, topped with salted pine nuts. Adapted from _Italian Easy_ by Rose Gray and Ruth Rodgers; reprinted at Serious Eats by Caroline Russock. http://bit.ly/cdoJX3

Provided by DrGaellon

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

18 tablespoons unsalted butter, plus more for greasing pan (2 1/4 sticks)
2 vanilla beans
1 1/4 cups superfine sugar
1 lemon, juice of
4 eggs
6 tablespoons pine nuts
3/4 cup all-purpose flour
1 cup ground almonds
2 lemons, zest of, finely grated
1/4 teaspoon table salt

Steps:

  • Heat oven to 350°F Liberally grease an 8.5x4.5x2.5 loaf pan and line with parchment.
  • Bring butter to room temperature in the work bowl of a stand mixer (or a large mixing bowl). Split the vanilla beans and scrape out the seeds; add to butter. Add sugar and lemon juice and beat on medium using paddle attachment until fluffy. Add eggs one at a time, beating to combine after each addition.
  • Chop half the pine nuts coarsely and set aside. Stir together flour and almonds. Add 1/3 of the dry mixture, and beat just to combine. Add another 1/3 of the mixture and repeat. Add the remaining dry ingredients with the lemon zest and chopped pine nuts and stir to combine.
  • Toss remaining pine nuts with salt. Spoon batter into prepared pan, top with salted pine nuts and bake 60 minutes, or until a skewer or toothpick inserted in the center comes out clean. Cool in pan.

Nutrition Facts : Calories 542.1, Fat 38.9, SaturatedFat 18, Cholesterol 174.4, Sodium 111.7, Carbohydrate 44.1, Fiber 2, Sugar 32.4, Protein 8

PIGNOLI COOKIES



Pignoli Cookies image

There are two kinds of pignoli cookies I grew up eating. While the crunchy version is also delicious, I am a sucker for the sweet chewiness of this soft, meringue-y version. They are also gluten free so I like to include them on holiday plates so everyone has something to enjoy.

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 12 cookies

Number Of Ingredients 6

One 7-ounce tube almond paste
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 large egg white
2/3 cup pine nuts

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.

ITALIAN PIGNOLI COOKIES



Italian Pignoli Cookies image

Cookies are the crown jewels of Italian confections. I can't let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 5

1-1/4 cups (12 ounces) almond paste
1/2 cup sugar
4 large egg whites, room temperature, divided
1 cup confectioners' sugar
1-1/2 cups pine nuts

Steps:

  • In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well., Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly., Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 112 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

PIGNOLI COOKIES I



Pignoli Cookies I image

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

12 ounces almond paste
½ cup white sugar
1 cup confectioners' sugar
4 egg whites
1 ½ cups pine nuts

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

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