Pignoli Cookies Recipes

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.

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.

Steps:

• Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough.
• 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.

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!

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.

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.

Steps:

• Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
• Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
• Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
• Beat in the egg whites, one at a time and continue beating until the dough is smooth.
• Spread the pine nuts out on a plate.
• Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
• Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
• Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
• Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!

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.

Steps:

• Preheat the oven to 350°F Line to baking sheets with parchment paper.
• Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste.
• Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don't overbake these -- you want them to be chewy on the inside and they'll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.

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.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Pulse the flour, granulated sugar, confectioners' sugar and salt in a food processor until combined. Add the almond paste and orange zest; pulse until fine crumbs form. With the motor running, slowly add the egg white and process until the dough comes together. (You can also mix the dough in a bowl with your fingers.)
• Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls with damp hands and roll in the pine nuts to coat completely. Arrange 2 inches apart on the prepared baking sheets. Bake until light golden around the edge, 18 to 20 minutes. Let cool completely on the baking sheets.

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).

Steps:

• Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
• Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
• Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
• Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
• Dust cooled cookies with confectioners' sugar.

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.
• Combine grated almond paste, granulated and powdered sugars in 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 a cookie sheet.
• Bake 14-16 minutes or until light golden. Gently slide parchment paper off pans onto wire racks. When cookes are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.