Amaretti Con Pignoli Recipes

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AMARETTI



Amaretti image

This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 4

3 cups blanched slivered almonds
1 ½ cups white sugar
3 egg whites
1 teaspoon almond extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  • In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  • Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g

PIGNOLI AMARETTI (PINE NUT COOKIES)



Pignoli Amaretti (pine Nut Cookies) image

My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.

Provided by InMemoryofBrats

Categories     Dessert

Time 45m

Yield 50 cookies

Number Of Ingredients 5

1 1/2 lbs almond paste
1 1/2 cups sugar
1 cup confectioners' sugar
4 egg whites
2 cups pignolis (pine)

Steps:

  • Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
  • Increase speed to medium and continue mixing for 2 minutes.
  • The dough should be sticky now.
  • Keep a bowl of water near by to dip your fingers in before rolling each cookie.
  • This will keep the dough from sticking to your fingers.
  • Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.

Nutrition Facts : Calories 132.8, Fat 7.5, SaturatedFat 0.6, Sodium 5.8, Carbohydrate 15.6, Fiber 0.8, Sugar 13.5, Protein 2.2

TRUE AMARETTI



True Amaretti image

Italian recipe for almond cookies, destined to be your favorite recipe ever! They are sure to disappear off your table.

Provided by Oana

Categories     World Cuisine Recipes     European     Italian

Time 3h30m

Yield 45

Number Of Ingredients 5

5 very cold egg whites
2 ½ cups white sugar
5 teaspoons almond extract
4 ½ cups almond meal
¼ cup confectioners' sugar, or as needed

Steps:

  • Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
  • Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
  • Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

Nutrition Facts : Calories 95 calories, Carbohydrate 15.1 g, Fat 2.1 g, Protein 4.9 g, SaturatedFat 0.2 g, Sodium 7 mg, Sugar 11.8 g

PIGNOLI COOKIES



Pignoli Cookies image

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

One 7-ounce tube almond paste
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 large egg white
2/3 cup pine nuts

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.

AMARETTI CON PIGNOLI



AMARETTI CON PIGNOLI image

Categories     Cookies     Nut     Dessert     Bake

Yield 36 cookes

Number Of Ingredients 5

Butter, softener for the pans, if using
1 pound canned almond paste
1.5 cups sugar
3 large egg whites
1.5 cups pin nuts

Steps:

  • arrange one rack in the upper third of the oven and the other in the lower third. preheat the oven to 350 degrees. LIne two baking sheets with parchment paper, or grease them lightly. Crumble the almond paste into a mixing bowl. beat with a handheld electric mixer till 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 doubh is smooth. (The batter can be formed into cookies and baked at this point, or wrapped in the plastic wrap and refirgerated for up to 1 day.) Spread the pine nuts out on a plate. Roll 1 tablespoon of the dough into a ball between your palms. drop the dough ball onto the plate of pine nuts. when you have formed several dough balls, roll them in the pine nuts to coat lightly on all sides. transfer them to the prepared baking sheets and press them lightly, to flatten them slightly and help the pine nuts adhere to the cookies. repeate with the remaining batter and pine nuts. Bake the cookies until lightly browned, soft and springy, about 15 minutes. remove, and cool completely on wire racks before serving. the cookies can be stiored in a covered container at room temperature for about a week.

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