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
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
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
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
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
Pleasantly sweet chewy cookies, made with almond paste and pine nuts. A classic Italian cookie. These cookies were so good, they were gone in less than an hour!
Provided by leenielt3
Categories Drop Cookies
Time 31m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F; line a cookie sheet with parchment paper or foil.
- Combine grated almond paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
- Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
- Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
- Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter "no-nuts" side down onto cookie sheet.
- Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Nutrition Facts : Calories 104.7, Fat 6, SaturatedFat 0.5, Sodium 11.6, Carbohydrate 11.8, Fiber 0.6, Sugar 9.6, Protein 1.9
PIGNOLI COOKIES
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Categories Cookies Nut Dessert Bake Almond Pine Nut Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
- Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed until smooth, about 5 minutes (batter will be very thick).
- Spoon half of batter into pastry bag if using (keep remaining batter covered with a dampened paper towel) and pipe or spoon 1 1/2-inch rounds about 1 inch apart onto 2 parchment-lined baking sheets. Gently press half of pine nuts into tops of cookies.
- Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment. Make more cookies with remaining batter and pine nuts on cooled baking sheets.
PIGNOLI COOKIES
Pignoli cookies are standard at any Italian bakery. But they are the simplest of cookies to make at home, mixed in one bowl and ready in under an hour. Anne Burrell's special touch? A bit of honey.
Provided by Anne Burrell
Categories dessert
Time 34m
Yield about 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats.
- In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined.
- Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
- Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.
- Pine nutty!
LIDIA'S PIGNOLI COOKIES
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Crumble almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds. Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling in in between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely. - See more at: http://www.lidiasitaly.com/recipes/detail/744#sthash.ZRcJgxwc.dpuf
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
PIGNOLI COOKIES
This is our family's recipe for pignoli cookies that has been handed down from my fathers Italian side for many years. These are moist, chewy and sweet.
Provided by Joanne117
Categories Dessert
Time 1h
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Break up the almond paste into a food processor. Process about 15 seconds until paste is evenly broken up. Add granulated sugar and process another 30 seconds until mixture is smooth.
- In electric mixer, beat eqq whites until soft peaks form. Beat in almond extract. Add almond paste mixture to egg whites one cup at a time, beating after each addition.
- Place pignoli nuts in shallow dish. Drop 3/4 teaspoon of almond paste mixture into nuts. Form into ball - it will be soft and not quite perfect. Place on aluminum foil cut to fit cookie sheets. Place cookies 1" apart (approximately 20 per sheet). Bake approximately 15 minutes, until cookie and nuts are golden brown. If you bake two cookie sheets at a time, alternate placement of cookie sheets after 7 minutes of cooking to ensure even browning.
- When cookies are done, slide foil off cookies sheets and leave cookie on sheets until cookies are cool.
- Store in plastic container or freeze (they freeze perfectly just place in a plastic contained lined with aluminum foil or wax paper, cover tightly).
Nutrition Facts : Calories 218.2, Fat 16.7, SaturatedFat 1.3, Sodium 7.7, Carbohydrate 15.8, Fiber 1.4, Sugar 12.5, Protein 4.2
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