Pine Nut And Almond Cookies Recipes

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PINE NUT COOKIES



Pine Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Steps:

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

This outstanding recipe is different from the other Pignoli submissions on Zaar. It's originally from the King Arthur Flour company and you can buy the ingredients to make them on their web site www.kingarthurflour.com. (I don't work there but I'm a fan of their products.)

Provided by FLKeysJen

Categories     Dessert

Time 39m

Yield 26 cookies, 26 serving(s)

Number Of Ingredients 8

1 cup almond paste or 1 cup marzipan
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract or 2 -3 drops bitter almond oil
2 -3 drops lemon extract
1/2 cup flour, preferably almond flour
1 large egg white
1 1/2 cups pine nuts

Steps:

  • Preheat the oven to 325 degrees.
  • Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
  • Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
  • Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
  • Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.

PIGNOLI COOKIES II



Pignoli Cookies II image

Also called pine nut cookies. I make them and my family eats them so quickly I have to hide a few so I get some.

Provided by Maryellen

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 4

½ pound almond paste
1 cup white sugar
2 egg whites
¼ cup pine nuts

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.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.2 g, Fat 6.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 16.8 g

ITALIAN PIGNOLI COOKIES



Italian Pignoli Cookies image

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

1-1/4 cups (12 ounces) almond paste
1/2 cup sugar
4 large egg whites, room temperature, divided
1 cup confectioners' sugar
1-1/2 cups pine nuts

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.

PINE NUT COOKIES



Pine Nut Cookies image

These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups pine nuts
1 cup confectioners' sugar
1/4 cup almond paste
1 teaspoon pure vanilla extract
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
  • Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
  • Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

PINE NUT COOKIES



Pine Nut Cookies image

My guests say these simple goodies are rich and delicious-like little pats of butter! Coated with pine nuts, the cookies also have a pleasant crunch.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package (7 ounces) almond paste, grated
1/2 cup sugar
1/2 cup confectioners' sugar
2 egg whites
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
Pinch salt
1/2 cup pine nuts

Steps:

  • In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle., Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets., Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers.

Nutrition Facts :

PINE NUT AND ALMOND COOKIES



Pine Nut and Almond Cookies image

These little treats are sweet way to end an Italian meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 8

1 1/4 cups pine nuts, plus more for garnish
1 cup whole raw almonds
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 teaspoon salt
2 large egg whites, plus 1 for brushing
1/2 teaspoon pure vanilla extract
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate baking sheets. Toast until fragrant and golden brown, about 8 minutes for pine nuts and 10 minutes for almonds. Let cool.
  • Combine nuts. Process half in a food processor with 3 tablespoons granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts and 3 more tablespoons sugar, and add to bowl. Stir in orange zest and salt.
  • Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanilla, and beat until stiff peaks form. Fold into nut mixture.
  • Using 2 teaspoons batter for each cookie, shape into balls, and place on parchment-lined baking sheets. Brush tops with egg white, and sprinkle with sanding sugar. Press 2 pine nuts into top of each cookie for garnish.
  • Bake until edges are golden and centers are set, about 17 minutes. Let cool on sheets for 10 minutes, then transfer cookies to wire racks to cool completely.

ALMOND PINE NUT COOKIES



Almond Pine Nut Cookies image

This is one of the most classic Italian American cookies, and it is one of the easiest to make. In Italian American culture, these are simply known as pinoli cookies, the word "pinoli" referring to the pine nuts that top the cookies, a distinct Sicilian twist. The personal element in making this cookie is to ask yourself if you like it chewy or crumbly crisp-the difference is all in the baking time. With the timing given below, they will be a bit chewy, but of course it depends on how big you make them. Oh, so many variables in cooking!

Yield about 30 cookies

Number Of Ingredients 5

Two 7-ounce tubes almond paste
1 cup sugar
2 large egg whites
Finely grated zest of 1 orange
1 1/2 cups whole pine nuts

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment.
  • Crumble the almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
  • Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling it between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.

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