Pignoli Cookies I is a recipe for classic Italian pine nut cookies. These delicate, buttery cookies are bursting with flavor and make the perfect treat for any occasion.
- 1. Almond Paste: 12 ounces almond paste, 1/2 cup white sugar, 1 cup confectioners’ sugar, 4 egg whites
- 2. Pine Nuts: 1 1/2 cups pine nuts
In a food processor, combine the almond paste and granulated sugar until smooth. Add the confectioners’ sugar and 2 egg whites and process until smooth.
Whisk the remaining 2 egg whites in a small bowl. Place the pine nuts on a shallow plate. With lightly floured hands, roll the dough into 1-inch balls. Coat the balls in egg whites, shaking off any excess, then roll in pine nuts, pressing lightly to stick. Arrange the balls on the cookie sheets and flatten slightly to form 1 1/2-inch rounds.
Bake for 15 to 18 minutes in the preheated oven or until lightly browned. Let stand on cookie sheet for 1 minute before transferring to wire racks to cool completely
- Serving size: 1 cookie
- Calories: 140
- Fat: 9 g
- Saturated fat: 1.5 g
- Unsaturated fat: 7.5 g
- Trans fat: 0 g
- Cholesterol: 5 mg
- Sodium: 30 mg
- Potassium: 80 mg
- Carbohydrates: 13 g
- Fiber :1.5g
- Sugar :7g Protein 3g
Why are my pignoli cookies flat?
If your pignoli cookies are turning out flat, it’s likely because you’re using too much sugar. Sugar tends to liquefy when heated, and the extra sugar will result in extra liquid in your dough. This will cause your cookies to spread and become flat in the oven.
To avoid this problem, make sure you measure all of your ingredients correctly. I advise using a measuring cup to get the right amount of sugar (and all other ingredients). With the correct measurements, your cookies should turn out nice and puffy.
How do you make fluffy pignoli cookies?
Pignoli cookies are a traditional Italian cookie made with almond paste, sugar, salt, egg whites, and pine nuts. The dough is rolled into balls and then coated in pine nuts before being baked until golden.
To make the dough, combine the almond paste, sugar, and salt in a food processor and process until it resembles corn meal. Add the egg whites and continue processing until a dough forms.
Roll the dough into balls about 1 inch in diameter. Then roll each ball in pine nuts so that they are evenly coated. Place the cookies on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 15-20 minutes or until they are golden brown.
Are pignoli cookies Italian?
There is no denying that pignoli cookies are a classic Italian cookie. They have a simple almond flavor, as they are mainly made from almond paste, sugar, and egg whites. These cookies are traditionally covered in pine nuts, but are still quite chewy inside.
However, some people believe that pignoli cookies actually originated in Greece. This is because the Greek city of Sparta was well-known for its production of pine nuts during ancient times. In fact, the word “pignoli” comes from the Greek word for pine nut: “pinakion.”
So, which is it? Are pignoli cookies Italian or Greek?
The truth is, we may never know for sure.
Why are my cookies spreading flat?
There are a few reasons why your cookies might be spreading flat. Too much sugar, too much butter, or too little flour can all contribute to this problem.
If you add too much sugar to the dough, it can cause the cookies to spread more than usual as they bake. Sugar melts at a lower temperature than other ingredients in cookie dough, so it can make the dough thinner and less firm. This can cause the cookies to flatten out as they bake.
Too much butter can also lead to flat cookies. If the dough is too greasy, it will spread more easily in the oven. This is especially true if you use melted butter instead of softened butter in your recipe. The heat from melting the butter could already start to soften and loosen up the dough before you even put it in the oven!
Finally, if your cookie dough doesn’t have enough flour, it may also spread more while baking. Flour helps give cookie dough its structure and prevents it from spreading too thin in the oven.
Should pignoli cookies be refrigerated?
Pignoli cookies are a traditional Italian cookie made with pine nuts, flour, sugar, and eggs. There is no need to refrigerate pignoli cookies; simply pack them into an airtight container and store them at room temperature for up to one week. They will stay perfectly fresh — soft on the inside and crispy on the outside — when stored this way.
Pine nuts have a high fat content, which helps keep the cookies moist and prevents them from drying out. The airtight container will also help keep the cookies fresh by keeping out any moisture or humidity that could cause them to go stale.
If you do choose to refrigerate your pignoli cookies, be sure to bring them back to room temperature before serving so that they retain their characteristic texture.