Pine nut cookies often called pignoli cookies (or pinoli) are simple to organize in just some minutes and with solely 5 elements. Naturally gluten and dairy free, these cookies are smooth and chewy on the within and coated with pine nuts.
Italian pine nut cookies often called pinoli or pignoli cookies (within the Sicilian dialect) encompass an almond paste dough (pasta di mandorla), the identical that you’d use to make amaretti, and are coated in pine nuts.
Made with solely 5 elements: almond flour; sugar; egg whites; almond extract and pine nuts. That is all you want and about quarter-hour to get these cookies prepared for the oven.
Mud them with a little bit powdered sugar as soon as they’re cooled for a festive look that is good for the vacations!
Is almond paste required for making pignoli?
Most recipes for pine nut cookies name for almond paste which is often bought and could be costly. Almond paste is made with almond flour; sugar; egg whites and almond extract.
Due to this fact, I made a decision to forego buying almond paste and used these identical elements to make my cookies. This additionally allowed me to regulate the quantity of sugar added to this recipe.
And so, no, you need not purchase almond paste to make these simple cookies!
Can marzipan be used for pignoli cookies?
Marzipan is not an appropriate substitute for almond paste on this recipe.
Marzipan has significantly extra sugar in addition to a decrease ratio of almonds in comparison with almond paste.
It’s extra easy in texture and pliable so it may be reworked into a well-liked Sicilian deal with referred to as frutta martorana.
Can the pine nuts get replaced with different nuts?
I am effectively conscious that pine nuts price a small fortune. So if you would like you may make these with out the pine nuts, though they won’t be referred to as pignoli!
Attempt rolling them in slivered almonds or chopped pistachios (additionally fairly costly, I do know), or roll them in powdered sugar as a substitute and you will have a primary amaretti cookie or paste di mandorla.
There isn’t any doubt that this primary almond flour cookie dough is kind of versatile!
Ingredient Record
- Almond flour: constructed from blanched almonds (with out the pores and skin). Almond meal, however, is constructed from floor almonds with the pores and skin on and has a rough texture.
- Granulated sugar: this recipe additionally works effectively with powdered sugar.
- Egg whites: 2
- Almond extract
- Salt
- Pine nuts: not toasted
- Powdered sugar (non-obligatory): for dusting on earlier than serving
The next are step-by-step directions with photographs to information you thru this recipe. Please scroll to the tip of this publish for the detailed printable recipe card.
Step by Step Directions
1. Put together the dough
-Stir collectively the almond flour and sugar in a medium sized bowl.
-In a separate small bowl, whisk the egg whites till foamy. Stir within the almond extract and pinch of salt.
-Add the egg whites to the bowl of dry elements. Stir till a dough is fashioned. Use your arms to softly knead and form it right into a dough.
2. Form the pinoli cookies
-This dough doesn’t require refrigerating.
-Use a 1 tbsp. cookie scoop to scoop the dough, form right into a ball and roll within the pine nuts till utterly coated.
-It’s possible you’ll flatten the cookies barely in the event you want (they don’t unfold) or go away as is.
3. Bake
-Bake in a 350 levels F preheated oven for 18 minutes. Don’t allow them to brown an excessive amount of or they’ll have a tough texture.
-Let cool on a wire rack utterly earlier than dusting with powdered sugar (non-obligatory)
Recipe Notes
-Each powdered sugar or granulated sugar work effectively on this recipe.
-After all, these wouldn’t be referred to as pignoli with out the pine nuts, however you’ll be able to omit the pine nuts in the event you want. As a substitute, strive rolling them in slivered almonds or chopped pistachios.
-One other different is to roll them in powdered sugar and bake as is or high with a maraschino cherry or almond (as in amaretti).
-It’s possible you’ll flatten them barely as soon as rolled within the pine nuts as a substitute of leaving them spherical. They don’t flatten as they bake.
–Marzipan will not be used as an alternative to almond paste (almond flour; sugar and egg whites) on this recipe.
–Don’t toast the pine nuts. They are going to brown throughout baking.
-For those who really feel the pine nuts should not adhering sufficiently to the almond dough, strive brushing them with a crushed egg white.
Maintain saved at room temperature in an hermetic container for as much as 4 days.
Freeze pignoli in an hermetic container with parchment paper separating layers of cookies. Defrost at room temperature earlier than serving.
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Try extra dessert recipes with almond flour!
Servings: 15 cookies
Energy: 168kcal
Directions
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Preheat oven to 350 levels F and line a baking sheet with parchment paper.
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In a medium sized bowl, stir collectively the almond flour and sugar.
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In a separate small bowl, whisk the egg whites till foamy.
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Stir within the almond extract and salt.
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Add the egg white combination to the bowl with the dry elements. Stir till effectively mixed.
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Use your arms to knead and form right into a dough. It will likely be barely cheesy to the contact however shouldn’t be sticky.
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Use a 1 tbsp. cookie scoop to scoop the dough and form right into a ball.
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Roll the ball in a bowl with the pine nuts and coat utterly. It’s possible you’ll go away them as is or flatten them barely.
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Place on the ready baking sheet and proceed with the remaining dough.
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Bake for 18 minutes or till golden brown. Switch to a wire rack to chill utterly.
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Let cool earlier than dusting with powdered sugar (non-obligatory).
Notes
-Each powdered sugar or granulated sugar work effectively on this recipe.
-After all, these wouldn’t be referred to as pignoli with out the pine nuts, however you’ll be able to omit the pine nuts in the event you want. As a substitute, strive rolling them in slivered almonds or chopped pistachios.
-One other different is to roll them in powdered sugar and bake as is or high with a maraschino cherry or almond (as in amaretti).
-It’s possible you’ll flatten them barely as soon as rolled within the pine nuts as a substitute of leaving them spherical. They don’t flatten as they bake.
–Marzipan will not be used as an alternative to almond paste (almond flour; sugar and egg whites) on this recipe.
Extra Suggestions
–Don’t toast the pine nuts. They are going to brown throughout baking.
-For those who really feel the pine nuts should not adhering sufficiently to the almond dough, strive brushing them with a crushed egg white.
Storage
Maintain saved at room temperature in an hermetic container for as much as 4 days.
To Freeze
Freeze pignoli in an hermetic container with parchment paper separating layers of cookies. Defrost at room temperature earlier than serving.
Diet
Energy: 168kcal | Carbohydrates: 16g | Protein: 4g | Fats: 11g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Sodium: 46mg | Potassium: 48mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
