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Pine Nut Cookies

Pine Nut Cookies


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Ingredients

  • 1 1/2 cups pine nuts (about 7 ounces)
  • 1/4 cup (packed) almond paste,* crumbled
  • 1 1/2 teaspoons grated lemon peel
  • 3/4 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup powdered sugar (for dusting)

Recipe Preparation

  • Preheat oven to 350°F. Butter 2 large baking sheets. Using on/off turns, blend 3/4 cup pine nuts and next 4 ingredients in processor until crumbly mixture forms. Transfer mixture to large bowl; add egg whites. Using electric mixer, beat until mixture is smooth. Whisk flour, baking powder, and salt in small bowl to blend. Add to pine nut mixture; beat until smooth (dough will be soft and sticky).

  • Place remaining 3/4 cup pine nuts in shallow bowl. Spoon generous tablespoonful dough into pine nuts in shallow bowl, coating 1 side of dough with pine nuts. Using floured fingertips, transfer dough to prepared baking sheet, pine nut side up. Smooth edges of dough to form even round. Repeat with remaining dough, flouring fingertips as needed to prevent sticking and spacing cookies 2 inches apart on prepared baking sheets.

  • Bake cookies 1 baking sheet at a time until golden, about 20 minutes. Cool completely. Dust with powdered sugar, transfer to plate, and serve. DO AHEAD Cookies can be made 1 day ahead. Store in airtight container at room temperature.

Reviews Section

Recipe Summary

  • 3 1/2 teaspoons coarsely chopped fresh rosemary
  • 1/4 cup pine nuts, toasted, plus more for topping cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon coarse salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons heavy cream
  • 1 large egg
  • Fine sanding sugar, for sprinkling

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt set aside.

Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.

Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.


Related Video

These were wonderful! We are an Italian household and enjoyed them with a nice Vin Santo. My husband and Father in law could not get enough. Even the non Italian friends called them "Crack Cookies" cause they couldn't stop eating them! I am making ANOTHER batch now (you have to buy pine nuts at Sams or Costco.)

Excellent recipe - best one out there. The lemon zest really makes the difference here. I am making again tomorrow because my daughter in law keeps eating them up! Note, I buy my pine nuts at Costco or Sams Club in bulk - saves $$!

Wonderful cookies. my mother liked them so much that she asked me to make a second batch for her to freeze and bake when I'm gone. These are light and a bit cruchy, but also chewy, and spectacular with vanilla or hazlenut gelato.

The batter tastes like traditional pignoli (pine nut) cookies, however the baking time (20min) must be incorrect because when these cookies were done they were HARD as a rock--not soft in the middle as they are supposed to be--if you make this recipe I would reduce the baking time to 10-15 minutes (depending on your oven) and even possibly the temperature to 325 degrees. It is honestly the first time I have ever baked something no one in the family even went near!

As the One fork says - just so-so, and given the pine nuts, they were VERY expensive cookies. Mine, too, became rock hard -- I had to try to push them on family members at Christmas time as biscotti. Perhaps like the other reviewer suggested, cooking for a shorter time would mitigate the tooth-breaking texture, but I won't be making them again to test that theory. The taste was just not that good.

Blech! Agree with the other reviewer tasteless and tough! Don't waste your money.

Tasted great when first made but they just don't keep well. After one day they were really, really hard. I stored in airtight container, but that didn't help. I would make again only if they will be eaten immediately.

Excellent. Was making them for Christmas and my family keeps eating them so quickly that I had to make more if I wanted to go around to friends. My only recommendation is to be careful as to how long you cook them. The recipe calls to bake for 20 min. I have a Viking oven and maybe it is a bit more true to temp, but in 20 min they lightly brown. I find when they cool they are not as soft in the inside as they were whrn I cooked them for about 15min. They look white but will brown over a little on the cooling rack. That way they stay soft in the middle. Very tasty.

I bake cookies once a year - at Christmas. When I found this recipe and made it I struck gold. They are incredibly gourmet delcisous, worth the time and worth the word celebration. What a find!

These were delicious! WOWser! Definitely different from any other cookie that dips its hand & whole arm, practically, into the chocolate barrel. I was definitely pleased with the softeness factor & surprised that the cookies don't spread when placed on the cookie-sheet. You definitely can bake quite a few cookies on the sheet with this variety. The only thing, I didn't like much was the stickyness. Even after I placed the dough into the frig to chill a bit, the sticky-factor still reared it's ugly head. Overall, I would definitely make this cookie again & again. I really enjoyed working with marzipan/almond paste, gives the dough a sweet but lighter taste. & the pine nuts were a nice addition, though I didn't chop them up like the recipe suggested. I just left them whole & they turned out great.

These are now added to my Christmas Cookie list! I followed the recipie as is and they were delicious! Also an extremly easy cookie to make. Next time I will try to double this and also try some cookies in log shapes to see what happens. I had never used almond paste before in a recipie but it was simple and delicious!

I've found a new Christmas cookie! It's a nice change from the usual heavy-chocolate-sugary standard. They're delicious and easy! Best when fresh, but they freeze very well.

If you have had the pleasure of the pistachio macaroons from Mike's Pastry in Boston's Northend, you will understand that any cookies that resembles Mike's is great. These do!


The savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts make an absolutely delicious combination.

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First, you need to make almond paste. To make almond paste process the almonds and sweetener in the food processor for 5 minutes, scraping down the sides occasionally.

Next, add the egg whites. Process until the dough comes together and is about the consistency of a nut butter.

Then roll balls of dough in the pine nuts. Bake and sprinkle with powdered sweetener.


35 Phenomenal Pine Nut Recipes

Matt Taylor-Gross

If any ingredient proves that small can be mighty, it’s the pine nut. The edible seeds of some pine tree species, largely harvested in places with a Mediterranean climate, pine nuts pack a ton of flavor into a tiny, richly textured seed, and have health benefits, too. They can also be a flavor chameleon, a main ingredient in desserts like tarts, cookies, and brittles as well as savory dishes, too. One of the best ways to use pine nuts is in the starter course, by mixing them into dips for crudité, frying into finger foods, or pairing with beef in empanada fillings. While, of course, you know them as an essential ingredient in authentic pesto, we also love them as a topping for vegetable side dishes, salads, and grains.

Toasting pine nuts before using them brings out a more robust flavor, and browns and fortifies the nut to add a crispier, crunchier texture.

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Recipe: Rosemary pine nut cookies

Note: From chef-co-owner Nancy Silverton and pastry chef Dahlia Narvaez of Mozza in Hollywood. You will need a 1 1/4-inch round cookie cutter.

1 cup pine nuts, lightly toasted

1/2 vanilla bean, scraped of seeds

1 cup (2 sticks) plus 2 tablespoons butter, divided

3 tablespoons all purpose flour, sifted

2 branches of rosemary, plus 2 branches for garnish

1 teaspoon of vanilla extract

1 3/4 cups pastry or all purpose flour

1. Heat the oven to 350 degrees. Lightly toast the pine nuts by placing them on a cookie sheet and baking them, stirring occasionally until the nuts are fragrant and just beginning to turn golden, about 9 minutes.

2. In a heavy-bottomed saucepan, place the cream, honey, sugar, vanilla bean seeds and 2 tablespoons butter and cook over high heat, stirring only once to ensure even cooking, until the mixture reaches 230 degrees on a candy thermometer. Take off the heat and whisk in the 3 tablespoons flour.

3. Turn the nougatine mixture into a bowl and fold in the pine nuts and two whole rosemary stalks. Allow to infuse and cool for 15 minutes. Remove and discard the rosemary stalks. This mixture can be made in advance, stored in the refrigerator for up to a week. Bring it to room temperature before rolling out the cookies.

4. In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining 2 sticks butter and the powdered sugar until it is creamy and smooth, scraping down the sides as needed. Add the vanilla extract and salt and mix until combined. Add the flour and polenta and mix until well-combined. The dough will be soft. Divide the dough in half and shape into disks. Wrap the disks separately and chill for at least 2 hours or overnight.

5. Heat the oven to 350 degrees. On a well-floured work surface, roll out the cookie dough to one-eighth-inch thick, using enough flour as needed. Cut out circles of dough using a 1 1/4-inch round cutter. Place the circles of dough on a parchment-lined baking sheet. Scraps of leftover dough can be re-rolled after returning the dough to the refrigerator to chill slightly.

6. Work the room-temperature nougatine between your fingers, creating a thin disk about the size of a dime. Place the circle of nougatine on a circle of dough and garnish with fresh rosemary sprigs, about three leaves for each cookie.

7. Once all of the cookies are finished and garnished, bake them about 15 minutes until they are golden brown and the nougatine has changed color to a light hazelnut brown, rotating the pan once during baking. Cool on a wire rack.

Each cookie: 80 calories 1 gram protein 7 grams carbohydrates 1 grams fiber 6 grams fat 3 grams saturated fat 11 mg. cholesterol 22 mg. sodium.

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Keto Pignoli Cookies – Low Carb & Dairy Free

My love of Italian cookies runs deep, and I have successfully adapted a few of my favorites into keto friendly versions &ndash my most popular thus far being the Keto Almond Crescent Cookies I posted a couple of years ago.

While I still love those cookies, I think this Keto Pignoli Cookie recipe might be a contender for top Italian cookie. It&rsquos a tough call and I&rsquoll have to make both recipes again and try them side by side to truly be sure if I can pick a favorite.

For now I&rsquoll just say that you&rsquore gonna want to give these a try (and maybe the others too, and then you can tell me which one you like best.)

Making a keto pignoli cookie has been on my list of things to do for a long time, but when we were in Italy this summer and I had THE. MOST. AMAZING. pignoli cookies ever, I knew I had to bump it to the top of the list when we got home.

I&rsquove eaten a lot of pignoli cookies &ndash both homemade and purchased from bakeries all over, including in New York that were super legit. The pignoli cookies I had in a town called San Gimignano in Tuscany though, were the best I&rsquove ever had. Not surprising that the best Italian cookie I&rsquod eat would be in Italy I guess, but what struck me was how MUCH better they were than the ones I&rsquod eaten in the states.

I&rsquom still not sure what made those particular pignoli cookies so superior &ndash fresher ingredients, better technique&hellip who knows? ?&zwj♀️ Whatever it was, I&rsquoll never forget that perfect flavor and texture, which raised the bar for all other pignoli cookies I&rsquoll ever eat in the future.

All that aside, these keto pignoli cookies, which are certainly not in the same league as the ones we had in Tuscany, are pretty close to the flavor and texture that you get in an average (and still great) pignoli cookie.

Pignoli cookies are typically made with almond paste (also called Marzipan,) which is loaded with sugar and a no-no on keto. You can make a sugar-free almond paste if you want to go the more traditional route, but honestly these keto pignoli cookies made with almond flour and sweetener are so much easier to execute.

I know that pignoli nuts (aka. pine nuts) aren&rsquot cheap &ndash they can be quite pricey in fact. I promise that these keto pignoli cookies are worth the splurge! I brought back about 10 packages of pine nuts from Italy because they were so inexpensive there compared to the States, but since most of you don&rsquot have that option, I recommend buying in bulk online.

You can buy pine nuts by the pound on Amazon for around $18, and then store them in the freezer so they don&rsquot go rancid. Be sure to purchase RAW pignoli nuts &ndash not toasted. If you start with toasted then they will likely get too dark when baked into these cookies, which will ruin the look and the flavor. Raw pignoli nuts are also amazing in basil pesto, so it&rsquos nice to have them on hand for that as well.


How to Make It

In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Beat in the egg and vanilla until well blended, scraping down sides of bowl as needed. In a small bowl, stir together flour, oats, pine nuts, baking soda, and salt stir into butter mixture until well blended. Cover and chill until cold, about 1 hour, or up to 1 day.

With lightly floured hands, roll dough into 1-inch balls and place about 2 inches apart on cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes).

Bake in a 350° regular or convection oven until well browned, 6 to 10 minutes. Let cookies cool completely on sheets, then remove with a wide spatula. Serve or store airtight up to 2 days.


Storage

Storing: Baked cookies can be stored in an airtight container in your fridge or pantry for up to 1-2 weeks.

Freezing: You can freeze the cookie dough for this recipe if it is wrapped up tightly in plastic wrap for up to 3 months. You can also freeze the baked cookie as well by placing them flat on a tray, freezing them overnight then transferring them to a container or bag. This helps keep them from breaking apart.

Yes! Pignolis are the Italian name for pine nuts.

Pignolis are expensive because it takes a lot of time and effort to make them. Since the oils in them are sensitive, they must be stored properly which takes extra time and expense.

Yes! Almond Paste can be frozen for up to 4 months if it is wrapped properly. Let it come to room temperature before using it by thawing in the fridge overnight.

Pine nuts come from different species of pine trees.


Watch the video: Pine Nut Cookies Pinoli Cookies Recipe - Laura Vitale - Laura in the Kitchen Ep 304 (July 2022).


Comments:

  1. Odi

    Yes, the satisfactory option

  2. Darrius

    horror !!!



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