Recipe: Pignoli Cookies (7)

Author: MARY1313
Date: 1995/12/18
Forums: rec.food.cooking

Italian Pignoli Cookies

1 lb. almond paste
1 cup powdered sugar
1 c. granulated sugar
1/3 c. egg whites (about 3-4 egg whites) UNbeaten
2 T. flour

Mix almond paste with 1/2 of the egg whites. Mix sugars with the other half of egg whites. Combine both batters. Scoop walnut-sized pieces and dip in pine nuts. Don't make them too large--these will spread. Place on brown or parchment paper. Bake at 325 for 18 min. or till golden.

Author: Eileen and Bob Holze
Date: 1996/01/16
Forums: rec.food.cooking

Here's the recipe I used for Christmas and my husband really liked them.
(He loves pignoli cookies from the italian bakery).

1/2 cup sugar
1/2 cup confectioners sugar
1/4 cup flour
1 can (8 oz) almond paste
2 egg whites, slightly beaten
pignoli nuts (pine nuts)

Sift sugar, flour, salt, and set aside. In a medium bowl, break up paste with wooden spoon. Add egg whites and beat until fairly smooth. Stir in flour mixture. Drop slightly rounded teaspoonfuls 2 inches apart on 2 lightly greased cookie sheets. Lightly press nuts into cookie. Bake at 300F for 20-25 minutes or golden. Remove to rack to cool.

Author: Eileen and Bob Holze
Date: 1996/01/20
Forums: rec.food.cooking

Pignoli Cookies
Serving Size : 36

1 1/4 lb Almonds -- ground fine
1 c Butter
1/2 c Sugar
1 tsp Vanilla
1/2 tsp Salt
2 c Flour -- or a little less (SEE NOTE)
1 c Pine nuts -- chopped
Granulated sugar
Sweetened milk -- optional

CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk.

NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others.

Pine Nut Macaroons
Recipe By: Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8
Serving Size : 48

1 lb Almond Paste
1 c Granulated Sugar
1 tsp Vanilla Extract
4 lg Egg Whites
3/4 c Pine Nuts
1/2 c Confectioner's Sugar

1. Preheat the oven to 300 F. Line baking sheets with parchment or waxed paper.
2. Using an electric mixer, cream together the almond paste and granulated sugar in a mixing bowl until smooth. Beat in the vanilla. Gradually beat in the egg whites to make a smooth and somewhat fluffy mixture.
3. Drop the batter by the heaping teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud each cookie generously with pine nuts, then liberally sift the confectioners' sugar over the tops.
4. Bake the macaroons until light golden brown, 18 to 20 mins. Let cool slightly, then transfer with a metal spatula to a wire rack to cool completely. Store in an airtight container up to 1 week. Makes 4 to 4 1/2 dozen cookies.

Author: Sheila A. Kavanaugh
Date: 1997/06/04
Forums: rec.food.recipes

Biscotti di Pignoli (Pine Nut Macaroons)
From: Michele Scicolone's "La Dolce Vita"

1 pound almond paste (2 8-oz cans)
1 cup sugar
3 large egg whites, lightly beaten, at room temperature
1 cup pine nuts
Confectioners' sugar

Preheat oven to 3000F. Line two large baking sheets with parchment paper. (Important, as the cookies tend to stick.) Crumble the almond paste into the large bowl of an electric mixer. Add the sugar and beat until well blended. Add the egg whites gradually and beat until smooth. Drop the dough by rounded teaspoonfuls 1-1/2 inches apart onto the prepared baking sheets. Sprinkle the cookies with the pine nuts, patting the nuts lightly into the surface of the dough so that they will adhere. Bake for 25 to 30 minutes, or until the cookies are golden brown. Let the cookies cool on the baking sheets. Gently turn the parchment paper over onto a work surface and brush the bottom lightly with cool water. Let stand briefly until the cookies are released from the paper. If necessary, brush again with water. Just before serving, sprinkle the macaroons with confectioners' sugar. If not eaten the same day, freeze the cookies in plastic bags to maintain their texture. Thaw at room temperature.

Makes 70 cookies.

Author: SAM WARING
Date: 1996/11/12
Forums: rec.food.recipes

PIGNOLI COOKIES
Yield: 24 cookies

4 oz Pignolia
8 oz Almond paste, canned; cut
-into small pieces
2/3 c Sugar
2 Egg whites
1 ts Lemon peel, fresh; grated

Preheat oven to 325 F.

Line a cookie sheet with foil, parchment, or heavy brown paper. Place the pine nuts in shallow dish. In a medium size bowl beat the almond paste, sugar, egg whites and lemon peel with the electric mixer until smooth. With slightly wet hands form the dough into one-inch balls, using a heaping teaspoon for each. Press the balls into the nuts, flattening the balls slightly and coating one side. Place one inch apart on a prepared cookie sheet. Bake 22 to 25 minutes until the cookies are golden brown. Cool completely on cookie sheet or rack.

The cookies may be stored, tightly covered, for two weeks.

Anita Silverman - recipe from women's magazine

Author: First M. Lastname
Date: 1995/11/24
Forums: rec.food.cooking

Italian Christmas Cookies

2 3/4 cups flour
1 1/4 cups sugar
1 cup shortening
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon anise extract
3 large eggs
2-3 ounce jars pignoli (pine nuts, toasted)

Preheat oven to 375 degrees
In large bowl, measure flour, sugar, shortening, cream of tartar, soda, salt, anise and 2 of the eggs. Beat on low speed with mixer until well blended.Beat remaining egg in small bowl. Roll dough into 1 inch balls, dip into beaten egg and then press into pine nuts. Place nut side up on cookie sheet and bake 12 minutes. I'd probably spray the cookie sheet with non-stick spray so the egg doesn't stick and scortch. Makes 3 1/2 dozen.