Italianpignolicookiescookiemix Recipes
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
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.
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
ITALIAN PIGNOLI COOKIES (COOKIE MIX)
Source: Betty Crocker "Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts."
Provided by Mom2Rose
Categories Dessert
Time 22m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Spray cookie sheets with cooking spray.
- In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
- Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
- Place balls 2 inches apart on cookie sheets.
- Bake 13 to 17 minutes or just until edges are light golden brown.
- Cool 5 minutes; remove from cookie sheets to cooling rack.
- Cool completely, about 15 minutes.
- Before serving, sprinkle with powdered sugar.
Nutrition Facts : Calories 113.5, Fat 9.4, SaturatedFat 2.2, Cholesterol 11.9, Sodium 25.2, Carbohydrate 6.8, Fiber 0.6, Sugar 5.4, Protein 1.8
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