Italian Pignoli Nut Cookies Recipes

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
• For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
• Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
• Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
• Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
• Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

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.

Steps:

• Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
• Crumble the almond paste into a mixing bowl and beat with handheld mixer until 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 dough is smooth.
• Spread the pine nuts out on a plate.
• Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
• Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
• Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
• Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!

Steps:

• Heat oven to 350°F
• Spray cookie sheets with cooking spray.
• In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
• Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
• Place balls 2 inches apart on cookie sheets.
• Bake 13 to 17 minutes or just until edges are light golden brown.
• Cool 5 minutes; remove from cookie sheets to cooling rack.
• Cool completely, about 15 minutes.
• Before serving, sprinkle with powdered sugar.

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.

Steps:

• Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
• Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
• Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
• Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
• Dust cooled cookies with confectioners' sugar.