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Giada De Laurentiis' Pignoli Cookies | Food Network
Giada makes soft, chewy cookies with almond paste and pine nuts that are also gluten-free!
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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.
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Giada De Laurentiis' Pignoli Cookies | Food Network
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
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
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
Bowtie Pasta with Basil, Mushrooms and Pignoli Nuts
Tasty pasta and veggie dish . Make this for your next party. It yields exactly 1/2 chafing dish.
1/2 c. pignoli nuts,
3 oz. fresh basil,
9 oz. vine ripe tomato,
1/2 c. virgin olive oil,
1&3/4 lb. bowtie pasta,
8 garlic cloves,
12 oz. onion,
12 oz. cremini mushroom,
4 sweet mini peppers any colors,
2 T. sea salt for pasta water,
1 gal. water for pasta,
sriracha hot chili sauce.