PIGNOLI AMARETTI (PINE NUT COOKIES)
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
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
AMARETTI
Make and share this Amaretti recipe from Food.com.
Provided by pam.jewelrylady
Categories Dessert
Time 45m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F Line a cookie sheet with parchment paper.
- Break up almond paste into pebble-like pieces.
- Combine almond paste, sugar, confectioners' 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.
- Roll dough into one inch balls. Keep a bowl of water nearby in which to dip your fingers - it'll keep the dough from sticking to your fingers while rolling each cookie.
- Place balls 2 inches apart on cookie sheet and lightly flatten each cookie.
- Bake for 15-20 minutes. Allow to cool completely before removing from parchment with a metal spatula.
Nutrition Facts : Calories 96.3, Fat 3.8, SaturatedFat 0.4, Sodium 5.6, Carbohydrate 14.9, Fiber 0.7, Sugar 13.3, Protein 1.5
AMARETTI
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
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
AMARETTI CON PIGNOLI
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.
TRUE AMARETTI
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
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
More about "amaretti con pignoli recipes"
THE BEST AUTHENTIC ITALIAN PIGNOLI COOKIES RECIPE
From foodtasia.com
4.9/5 (13)Total Time 23 minsCuisine ItalianCalories 132 per serving
- Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar and salt and pulse until combined, about 30 seconds. It should resemble corn meal.
- Add the egg whites and process until a smooth dough forms, about 30 seconds. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
EASY AUTHENTIC ITALIAN PIGNOLI COOKIES - COLEY COOKS
From coleycooks.com
5/5 (9)Total Time 1 hrCategory CookiesCalories 153 per serving
BEST ITALIAN PIGNOLI COOKIES RECIPE (PINE NUT)
From cucinabyelena.com
5/5 (3)Category SweetCuisine ItalianTotal Time 20 mins
AMARETTI COOKIES - JO COOKS
From jocooks.com
PINE NUT COOKIES - LIDIA
From lidiasitaly.com
ITALIAN AMARETTI COOKIES RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PINE NUT COOKIES (AMARETTI CON PIGNOLI) RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
PIGNOLI COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
ITALIAN PIGNOLI COOKIES - XOXOBELLA - BELLA BUCCHIOTTI
From xoxobella.com
LIDIA BASTIANICH - #LIDIASRECIPES - AMARETTI CON PIGNOLI ... - FACEBOOK
From facebook.com
AMARETTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PIGNOLI COOKIES - FRESH APRIL FLOURS
From freshaprilflours.com
ALMOND PINE NUT COOKIES (AMARETTI CON PIGNOLI) RECIPE - EAT YOUR …
From eatyourbooks.com
PIGNOLI COOKIES - CAROLINE'S COOKING
From carolinescooking.com
PINE NUT COOKIES (AMARETTI CON PIGNOLI) - TODAY
From today.com
PINE NUT COOKIES (AMARETTI CON PIGNOLI) - TODAY
From today.com
You'll also love