Pignoli Cookies Recipe from American Almond
Learn to make this Pignoli Cookies recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YEILD
12 lb. Batter, approximately 32 Dozen Cookies
INGREDIENTS FOR THE BATTER
7 lb. - American Almond Almond Paste
1 lb. 6 oz. - Egg Whites
2 lb. 15 oz. - Granulated Sugar
11 oz. - Invert Sugar
As needed - Pignoli Nuts
DIRECTIONS
1) Place the American Almond Almond Paste in the bowl of a mixer fitted with the paddle. On slow speed, add a small amount of the egg whites. Mix without aerating just to soften the paste. Add the sugar and mix slowly until blended. Then add the invert sugar.
2) Gradually add the remaining egg whites, mixing slowly until you have a smooth, soft batter. (Add only as much of the egg whites as needed to adjust the consistency.)
3) Spread the pignoli nuts out onto a sheet tray. Using a plain tube, pipe 1 ½-inch diameter cookies onto the pignoli. (This ensures that the pignoli nuts adhere to the cookies.) Then roll the cookies into uniform balls. Place them spaced 1 inch apart on greased sheet pans.
4) Bake immediately at 380°F until the pignoli cookies are golden brown, for approximately 18 to 20 minutes.
VARIATIONS
For Italian Almond Macaroons: Spread out American Almond Granulated Blanched Almonds onto a sheet tray. Using a plain tube, pipe 1 ½-inch diameter cookies onto the granulated almonds. (This ensures that the nuts adhere to the cookies.) Then roll the cookies into uniform balls. Place them spaced 1 inch apart on greased sheet trays. Let the cookies sit at room temperature overnight to dry slightly. Indent the center of each cookie with a dowel then fill with bake stable apricot filling. Bake at 400°F until golden for approximately 15 minutes.
For Italian Cherry Macaroons: Fill a pastry bag with a star tip. Pipe rosettes of batter onto greased sheet pans spaced 1 inch apart. Place a glacé cherry or a blanched almond in the center of each cookie. Let the cookies sit overnight to dry slightly. Bake at 400°F until golden for approximately 15 minutes.
FINISHING IDEAS
After baking, dip one half of each macroon in melted chocolate.
Italian Grandma Makes Biscotti with Almonds & Dried Fruit
BISCOTTI with ALMONDS & DRIED FRUIT
4 extra large Eggs
1 cup Sugar, white (200g)
1 cup Brown Sugar (180g)
6 oz Butter (170g)
1 tsp Pure Vanilla Extract (5ml)
1 Lemon (Juice & Zest)
1 Tbsp Baking Powder (12g)
1 tsp Baking Soda (4g)
4½ - 5 cups All Purpose Flour (540-600g)
1 cup Sliced Almonds (150g)
1 cup chopped Mixed Dried Fruit (Figs, Dates, Raisins) (150g)
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL & STUFF:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
The Best Pignoli Cookie Recipe
Soft and chewy on the inside with a light, crunchy, nutty exterior this is the BEST pignoli recipe for the holiday season!
Ingredients and steps in the comments below!
Ingredients:
12oz almond paste
1/2C granulated sugar
1C powdered sugar
4 large egg whites
1.5C pine nuts
1. Prehead oven to 325
2. Pulverize almond paste and granulated sugar in food processor
3. Add powdered sugar and pulse
4. Add two egg whites and blend well
5. Crack the other two egg whites in a bowl
6. Pour pine nuts into a bowl
7. With lightly floured hands, make 1 balls of the dough
8. Roll in egg wash then roll in pine nuts
9. Place on cookie sheet
10. Smush the cookie balls gently
11. Cook for 12-15 minutes until lightly browned.
6.
How its made: Pignoli Cookie
Italian Pignoli Cookies - Baking with Italian MaMa
Learn how to make the most delicious Pignoli cookies #ItalianMaMa!
Recipe:
16-oz Almond Paste
1 C Sugar
2 Egg Whites
1lb Pine Nuts
Directions: Preheat oven to 350. Combine almond paste, egg whites, and sugar for 2-min in mixer. Using a small cookie scoop (or spoon), form 1.5 balls and roll completely in pine nuts. Place 12 per tray, gently push with bottom of cup prior to baking. Bake for 14-16min, until slightly golden. Enjoy!
Last Vid (Italian Sausage & Peppers):
Gear used in this video:
DJI Osmo+ (Gimbal):
Canon SL2 with Rode Mic:
Family: Check out ANDIE THE LAB: youtube.com/andiethelab
INSTAGRAM: instagram.com/andie_the_lab/
Music: Epidemic Sound
#italianmama #baking #christmascookies #pignolicookies #holidaytreats #holidaycookies
Giada De Laurentiis' Pignoli Cookies | Food Network
Giada makes soft, chewy cookies with almond paste and pine nuts that are also gluten-free!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pignoli Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min (includes cooling time)
Active: 10 min
Yield: 12 cookies
Ingredients
One 7-ounce tube almond paste
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 large egg white
2/3 cup pine nuts
Directions
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GiadaDeLaurentiis #FoodNetwork #PignoliCookies
Giada De Laurentiis' Pignoli Cookies | Food Network