PIGNOLI COOKIES RECIPE RECIPES

PIGNOLI COOKIES I RECIPE | ALLRECIPES

Pignoli Cookies I Recipe | Allrecipes image

They are pleasantly sweet, made with almond paste and pine nuts, but no flour.

Provided by Adele

Categories World Cuisine European Italian

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 18 minutes

Yield 3 dozen

Number Of Ingredients 5

Ingredients

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, CarbohydrateContent 11.4 g, FatContent 5.5 g, FiberContent 0.7 g, ProteinContent 2.6 g, SaturatedFatContent 0.7 g, SodiumContent 7.3 mg, SugarContent 6.2 g

PIGNOLI COOKIES RECIPE | ANNE BURRELL | FOOD NETWORK

Pignoli Cookies Recipe | Anne Burrell | Food Network image

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

Total Time 34 minutes

Prep Time 20 minutes

Cook Time 14 minutes

Yield about 40 cookies

Number Of Ingredients 8

Ingredients

One 15-ounce can gluten-free almond paste, finely crumbled
1 1/2 cups confectioners' sugar
2 tablespoons honey
Pinch ground cinnamon
Pinch fine salt
2 large egg whites
1 lemon, zested
1/2 to 3/4 cups pine nuts

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!

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ITALIAN PIGNOLI COOKIES RECIPE: HOW TO MAKE IT

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
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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.

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There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.
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Do Ahead: Cookies can be made 5 days ahead; store airtight at room temperature.

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Pignoli Cookies featuring pine nuts, almond paste, and egg whites, these are also incidentally gluten-free!
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Calories 195 calories per serving

Preheat oven to 350° and line two baking sheets with parchment paper. Combine almond paste, sugar, egg whites, and salt in food processor and pulse until smooth. Place pine nuts on shallow plate. With slightly dampened hands, roll dough into 1" balls. Roll balls in pine nuts, pressing lightly to stick. Arrange balls on prepared sheets and flatten slightly to form a 1 1/2" round. Bake 16 to 18 minutes until lightly golden. Let cool on cookie sheet 1 minute, then transfer to wire rack to cool completely.

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PIGNOLI COOKIES RECIPE | FOOD NETWORK

These chewy Sicilian cookies are naturally gluten-free, and couldn't be simpler to make. Be sure you purchase canned almond paste and not marzipan, which contains more sugar.
From foodnetwork.com
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Total Time 1 hours 10 minutes
Category dessert
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Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.

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