Pinoli (Pine Nut) Cookies - Super Easy & Quick, Just 4 Ingredients (e80)
Buon giorno a tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), demonstrates pignoli (pinoli) cookies - pinoli means pine nuts. With just four ingredients, they are so easy to make and are rather quick too. You can whip up these sensational cookies within 30 minutes.
Start with 1 pound of almond paste. Cut it up and place in a standing mixer, with the paddle attachment. Add a cup of sugar and 2 egg whites and beat for a few minutes. It gives you quite a sticky consistency, so you will want to have a bowl of water, for adding to your palm when you roll them into balls about an inch in diameter. In a separate bowl, add about 2 cups of pine nuts.
Once you roll a ball, taking care to add the water to your palm, roll it in the bowl of pine nuts. You will find it sticks less to your hand, but the pine nuts adhere to the dough better.
Place the balls on a baking sheet covered with parchment paper.
Bake at 350 for about 15 minutes. When you remove it, the dough will appear soft and it may be difficult to see the bottom of the cookie. It's best to let it cool 10 minutes and you will find it firms up and comes off easily.
Owing to the relatively costly pine nuts and almond paste, these cookies are often reserved for Christmas, weddings and special occasions, however Nonna Mia reckons, every day is a celebration! She has a point!!
Plate and dust with icing sugar. Make yourself a lovely espresso and buon appetito!
Yield: about 30
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Peach Cookies - Pesche Dolci - with Peach Jam and Nut Filling
Peach Cookies - Pesche Dolci - with Peach Jam and Nut Filling are an impressive dessert perfect for summer days, that look and taste like peaches. These Italian Peach Cookies - Pesche Dolci - are known worldwide and are usually made during the holiday season reminding many of us of the beautiful childhood days. Here is a great way to prepare these perfect Italian peach shaped cookies with peach filling and create a memorable treat for your loved ones.
To print the recipe check the full recipe on my blog:
#peachcookies #peschedolci #italianpeachcookies
0:00 - Intro
0:23 - Preparing Peach Cookie Dough
1:24 - Shaping the Cookies
2:03 - Baking Time
2:14 - Remove the Cookie Center Crumb
2:39 - Preparing the Filling
3:02 - Filling the Cookies
3:30 - Peach Liqueur Dipping
3:53 - Dipping the Cookies
4:01 - Coating in Sugar
Ingredients
Makes about 15 peach cookies
Peach Cookie Dough
1 2/3 cup (210g) all-purpose flour
1 1/2 tsp (6g) baking powder
1/4 tsp (1g) salt
1/2 cup (110g) butter, softened
1/2 cup (60g) powdered sugar
1 egg
1 tsp (5g) vanilla extract
3 tbsp (45g) sour cream
Lemon zest from 1 lemon
Peach Jam and Nut Filling
1/4 cup (30g) ground pecans or walnuts or almonds
1/4 cup (80g) peach jam
reserved cookie crumbs
For decoration
2/3 cup (160ml) Peach liqueur, divided
red food coloring
yellow food coloring
fine sugar
green leaves
1. Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
2. Prepare cookie dough. In a large bowl mix butter with sugar and lemon zest until creamy. Add egg and mix until well combined. Mix in vanilla extract and sour cream.
3. In a medium bowl whisk together flour, baking powder and salt.
With mixer on low incorporate flour mixture to butter mixture.
4. Grease your hands with softened butter or oil. Scoop about 1 tbsp (15g) od dough and shape into balls. Place the balls on the prepared baking sheets.
5. Flatten the balls slightly .
6. Bake for 13-15 minutes until bottoms are lightly golden brown.
7. Remove form the oven and let cool completely.
8. When cookies are cooled use a small sharp knife to remove the cookie center crumb and place it in a bowl as it will be used for the filling.
9. Prepare the filling. Break the reserved cookie centers into crumbs. Add peach jam and ground pecans or walnuts over the reserved cookie crumbs and stir to combine.
10. Place the filling into a piping bag fitted with a plain tip (I’ve used a 9 mm tip).
11. Fill the cookies and match two cookies together.
12. Decorate cookies. Add about ⅓ cup (80ml) peach liqueur into a small bowl. Ad yellow food coloring. Add another ⅓ cup (80ml) peach liqueur into another bowl and add red food coloring. In another bowl add a bit of fine sugar.
13. Dip about a half of each sandwiched cookie into the yellow liqueur and then into the red one. Let it drain a bit and then roll into sugar to coat evenly.
14. Place the peach cookies onto a serving platter and decorate with green leaves if desired. Enjoy!
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Winoa by Winoa
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Lemon Cream Bar Tart with Nut Crust | Cooking Italian with Joe
Today we go to the Amalfi Coast and have fun with a great recipe and desert, Lemon Cream Cookie Tart with Nut Crust. This mouth-watering sweet and sour custard with a delicious mixture of lemon and nuts. Check out the recipe at
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HOW to make SICILIAN ARANCINI - Italian Rice Balls
HOW to make SICILIAN ARANCINI - Italian Rice Balls
Arancini or should I say Sicilian Arancini - fantastic 'street food - a delicious rice ball stuffed with many different fillings.
Ingredients Below
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In Steves Kitchen today I show you how to make Arancini and I fill my Arancini with ragu, peas and mozzarella and then deep fry them.
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You will Need
For the Ragu
2-3 tablespoons of Olive Oil
1/4 of a cup of Diced Onion
250g / 1/2lb of Ground Mince Beef
1 small Carrot
1 stick of Celery
1/4 of a teaspoon of Black Pepper
1/2 a teaspoon of Salt
3 tablespoons of Tomato Paste Concentrate
1/4 of a glass of Red Wine
1 teaspoon of Sugar
1 tablespoon of All Purpose Flour
1/2 a cup of Water
1/2 a cup of Peas
Chopped Basil
For the Rice
2 tablespoons of Olive Oil
1 cup of diced Onions
900ml / 32 fl oz of Water
1 Vegetable Stock Cube
4-5 tablespoons of the Ragu
450g / 1lb of Rice
Mozzerella Cheese cut into cubes for the stuffing
For the Arancini Coating
2 Eggs
Fresh Breadcrumbs
Oil for Frying
Oil Temperature: 175C / 350F and cook for 3-5 minutes
For full written Instructions check out my Website here:
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Pecan Pie Energy Bites - Easy, Vegan, Gluten-Free and Tastes Like Pie! - Food Wishes
These fast and easy to make vegan treats are gluten free, don’t contain any added sugar, and taste very, very close to actual pecan pie. So, what’s the catch? There isn’t one. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
Recipe is adapted from one by Mimi from the blog Daughter of Seitan.
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Italian Peach Cookies with Cream and Alkermes - Rossella's Cooking with Nonna
Rossella will show you how to make Peach Cookies with Custard Cream and Alkermes Liqueur. This is the authentic way on how peach cookies are supposed to be made. Pesche con Crema e liquore Alkermes.
Recipe Here: