Best Pine Nut Cookies Recipes

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PINE NUT COOKIES



Pine Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Steps:

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

PINE NUT COOKIES



Pine Nut Cookies image

These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups pine nuts
1 cup confectioners' sugar
1/4 cup almond paste
1 teaspoon pure vanilla extract
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
  • Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
  • Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

PIGNOLI COOKIES (ITALIAN PINE NUT COOKIES)



Pignoli Cookies (Italian Pine Nut Cookies) image

These are a traditional Italian Christmas cookie, that are chewy, almondy and delicious! We always have a bunch of these cookies on hand around the holidays in my family. **Please note, that the dough will be very sticky and a lil bit of a pain to work with, but they end up being so worth the effort. Adding flour to this dough changes the texture of them somewhat, so I never add it, but that's a personal choice :) These cookies end result are just like I had them as a little girl, and are my absolute favorite!

Provided by Midwest Maven

Categories     Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 5

1 lb canned almond paste
1 1/2 cups sugar
3 large egg whites
2 cups pine nuts
1 cup powdered sugar (just a guess, for dusting)

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!

Nutrition Facts : Calories 154.9, Fat 8.6, SaturatedFat 0.7, Sodium 5.9, Carbohydrate 18.7, Fiber 0.9, Sugar 16.4, Protein 2.5

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

This outstanding recipe is different from the other Pignoli submissions on Zaar. It's originally from the King Arthur Flour company and you can buy the ingredients to make them on their web site www.kingarthurflour.com. (I don't work there but I'm a fan of their products.)

Provided by FLKeysJen

Categories     Dessert

Time 39m

Yield 26 cookies, 26 serving(s)

Number Of Ingredients 8

1 cup almond paste or 1 cup marzipan
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract or 2 -3 drops bitter almond oil
2 -3 drops lemon extract
1/2 cup flour, preferably almond flour
1 large egg white
1 1/2 cups pine nuts

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.

PINE-NUT COOKIES WITH ROSEMARY



Pine-Nut Cookies with Rosemary image

Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 1/2 dozen

Number Of Ingredients 12

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
  • Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
  • Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES



Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies image

While the crispy, buttery lace cookies add addictive crunch to this dessert, they're not mandatory. The citrusy creaminess of this Italian-style lemon tart makes it an impressive finale all on its own.

Provided by Maialino

Categories     Dessert     Cookies     Lemon     Kid-Friendly     Christmas     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (10") tart and about 32 cookies

Number Of Ingredients 28

For the crust:
1 1/2 cups (6 ounces) all-purpose flour, plus more for surface
1 cup (4 ounces) whole-wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup lemon juice
1 teaspoon grated lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup turbinado sugar
1/3 cup confectioners' sugar
1 large egg
1 large egg yolk
For the filling:
1 3/4 cups heavy cream
Grated zest of 1 lemon (about 1 teaspoon)
1/2 cup sugar, divided
12 large egg yolks
1/3 cup fresh lemon juice
For the Pine Nut Lace Cookies:
6 tablespoons unsalted butter, room temperature
2 tablespoons light corn syrup
5 tablespoons sugar
1/4 cup all-purpose flour
6 tablespoons (1 3/4 ounces) pine nuts, finely chopped
1/2 cup toasted pine nuts, for garnish
1/4 cup candied julienned lemon zest or thinly sliced candied lemon peel
Special equipment:
A 10-inch round fluted tart pan with removable bottom

Steps:

  • Make the crust:
  • Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
  • Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
  • Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
  • Preheat oven to 350°F.
  • Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
  • Reduce oven temperature to 275°F.
  • Make the filling:
  • Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
  • Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
  • Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
  • Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
  • Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
  • Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
  • Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
  • Do ahead
  • Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.

PINE NUT ROSEMARY SHORTBREAD COOKIES



PINE NUT ROSEMARY SHORTBREAD COOKIES image

Categories     Cookies     Herb     Dessert

Yield 24 cookies

Number Of Ingredients 7

2 cups flour
scant teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup sugar
zest of one lemon or tangerine
2/3 cup pine nuts, toasted and loosely chopped
1 1/4 teaspoons fresh rosemary, finely chopped

Steps:

  • Combine flour and salt in a small bowl and whisk to combine. In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix it, but under mixing will make the dough seem a bit dry, which can make it more difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough into a log about 1 1/2" in diameter, wrap in plastic and place in freezer for 30 minutes. Remove and slice into cookies about 1/2" thick. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

CORNMEAL PINE NUT COOKIES



Cornmeal Pine Nut Cookies image

Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 40m

Yield 3 dozen

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), cut in small chunks
1/2 cup/100 grams granulated sugar
1 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 whole egg
2 egg yolks
1 1/2 cups/190 grams all-purpose flour
1/2 cup/75 grams fine cornmeal
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup/45 grams pine nuts, plus a handful reserved for garnish
Powdered sugar, for garnish

Steps:

  • Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.
  • In a medium bowl, stir together flour, cornmeal, baking powder and salt.
  • Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)
  • Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.
  • Heat oven to 325 degrees. Slice cold dough into 1/2-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.

PIGNOLI AMARETTI (PINE NUT COOKIES)



Pignoli Amaretti (pine Nut Cookies) image

My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.

Provided by InMemoryofBrats

Categories     Dessert

Time 45m

Yield 50 cookies

Number Of Ingredients 5

1 1/2 lbs almond paste
1 1/2 cups sugar
1 cup confectioners' sugar
4 egg whites
2 cups pignolis (pine)

Steps:

  • Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
  • Increase speed to medium and continue mixing for 2 minutes.
  • The dough should be sticky now.
  • Keep a bowl of water near by to dip your fingers in before rolling each cookie.
  • This will keep the dough from sticking to your fingers.
  • Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.

Nutrition Facts : Calories 132.8, Fat 7.5, SaturatedFat 0.6, Sodium 5.8, Carbohydrate 15.6, Fiber 0.8, Sugar 13.5, Protein 2.2

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

My Italian grandmother's favorite.

Provided by Nettie Picetti-Grosjean

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 24

Number Of Ingredients 8

1 cup pine nuts
1 cup white sugar
11 tablespoons unsalted butter, at room temperature
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder, or as needed
4 cups crushed corn flakes
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  • Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
  • Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 23.6 g, Cholesterol 37.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 64 mg, Sugar 9.4 g

ROSEMARY PINE NUT COOKIES



Rosemary Pine Nut Cookies image

These are from a Martha Stewart magazine. I tried them this year for our Thanksgiving cookie plate and they were wonderful. Everyone except my DH loved them..he said, "Ugh, Rosemary is great in chicken, but it does not belong in cookies...chocolate, chocolate belongs in cookies"..bah, what does he know? They a lovely cookie, for a sophisticated palate, , the rosemary is a slight after taste, not overpowering at all. I'm making them again for Christmas .

Provided by bayou-mimi

Categories     Dessert

Time 25m

Yield 70 cookies

Number Of Ingredients 14

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more
pine nuts, for topping the cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons softened unsalted butter (1 1/4 sticks)
1 cup granulated sugar
2 tablespoons granulated sugar
2 tablespoons extra virgin olive oil
3 tablespoons heavy cream
1 large egg
decorator sugar (sanding sugar)

Steps:

  • Preheat oven to 325°F.
  • Finely chop rosemary in a food processor. Add pine nuts, pulse until coarsely ground.
  • Transfer to a large bowl. Whisk in 2 cups of the flour, the baking soda,ginger and salt. Set aside.
  • Put butter and sugar in a separate bowl and with an electric mixer, mix on high speed until pale and fluffy, about 5 minutes. Mix in oil and reduce speed to low. Mix in flour mixture. Add cream and mix until well combined, about 2 minutes. Mix in egg and remaining 1/2 cup flour.
  • Shape dough into 3/4 inch balls and space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and top each with one pine nut. Sprinkle with sanding sugar.
  • Bake cookies rotating sheets halfway through until edges are golden, about 13 minutes. Let cool about 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Can be stored in airtight containers up to 3 days.

Nutrition Facts : Calories 51.6, Fat 2.7, SaturatedFat 1.3, Cholesterol 8.3, Sodium 27.9, Carbohydrate 6.4, Fiber 0.1, Sugar 3.2, Protein 0.6

PINE NUT SHORTBREAD COOKIES WITH ROSEMARY



Pine Nut Shortbread Cookies with Rosemary image

I love the smell of rosemary. I about 6 nice bushes of it growing in my herb garden and along the walk up to the back door. I rub it whenever I go by just to smell it better.

Provided by Marsha Gardner

Categories     Cookies

Number Of Ingredients 8

1/2 c pine nuts
1 Tbsp fresh rosemary, chopped
1 stick butter, insalted
1/4 c dark brown sugar, packed
1/4 c sugar
1 tsp pure vanilla extract
2 1/2 tsp kosher salt
1 1/4 c all purpose flour

Steps:

  • 1. Preheat oven to 300-degrees. Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
  • 2. Add the butter, brown sugar, granulated sugar, vanilla, and salt. Pulse until smooth. [Note: It may be necessary to pull out the blade and scraped down the sides so that everything is evenly incorporated.]
  • 3. Add the flour. Pulse until dough comes together and is fairly smooth. Turn out dough onto saran wrap, and form a log with a diameter of approximately 2 inches (give or take). Refrigerate until firm, about 30 minutes, or up to 2 days.
  • 4. Unwrapped the dough and slice the cookies into ¼ inch rounds. [Optional: dust with coarse/demerara sugar] Transfer to an aluminum or parchment-lined baking sheet. Bake until just golden, 13 to 15 minutes.
  • 5. Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.

ANISE PINE-NUT COOKIES



Anise Pine-Nut Cookies image

Categories     Cookies     Dessert     Bake     Pine Nut     Winter     Anise     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 55 cookies

Number Of Ingredients 10

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
1/3 cup confectioners' sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon double-acting baking powder
1/2 teaspoon aniseed
3/4 cup pine nuts, toasted lightly and cooled

Steps:

  • In a bowl with an electric mixer cream together the butter, the shortening, and the sugars until mixture is light and fluffy and beat in the vanilla. In another bowl whisk together the flour, the salt, and the baking powder and add the flour mixture to the butter mixture. In a food processor or blender grind fine the aniseed and 1/2 cup of the pine nuts, add the mixture to the dough, and blend the dough well.
  • Drop teaspoons of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325°F. oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 minutes, or until they are golden. Let the cookies cool on the baking sheets for 2 minutes, transfer them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cool completely. The cookies keep in an airtight container for 4 days.

PINE NUT AND ALMOND COOKIES



Pine Nut and Almond Cookies image

These little treats are sweet way to end an Italian meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 8

1 1/4 cups pine nuts, plus more for garnish
1 cup whole raw almonds
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 teaspoon salt
2 large egg whites, plus 1 for brushing
1/2 teaspoon pure vanilla extract
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate baking sheets. Toast until fragrant and golden brown, about 8 minutes for pine nuts and 10 minutes for almonds. Let cool.
  • Combine nuts. Process half in a food processor with 3 tablespoons granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts and 3 more tablespoons sugar, and add to bowl. Stir in orange zest and salt.
  • Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanilla, and beat until stiff peaks form. Fold into nut mixture.
  • Using 2 teaspoons batter for each cookie, shape into balls, and place on parchment-lined baking sheets. Brush tops with egg white, and sprinkle with sanding sugar. Press 2 pine nuts into top of each cookie for garnish.
  • Bake until edges are golden and centers are set, about 17 minutes. Let cool on sheets for 10 minutes, then transfer cookies to wire racks to cool completely.

TOASTED PINE NUT COOKIES



Toasted Pine Nut Cookies image

These pine nut butter cookies gain a new dimension simply by toasting the pignoli.

Provided by Suzanne Hamlin

Categories     quick, dessert

Time 30m

Yield 24 cookies

Number Of Ingredients 7

1/2 cup pine nuts (pignoli)
1 stick (4 ounces) unsalted butter, softened
2 tablespoons honey
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons dark rum, brandy or whiskey
1 cup sifted all-purpose flour

Steps:

  • Spread pine nuts in a wide frying pan and toast, shaking frequently, over moderate heat. As soon as they are golden brown -- less than 2 minutes -- pour them onto a plate to cool, then put them in the refrigerator or freezer to chill.
  • With two oven racks, divide the oven into thirds. Preheat oven to 375 degrees. Line two cookie sheets with baking parchment.
  • In the bowl of an electric mixer, cream together the butter, honey, sugar, salt and liquor. On low speed, beat in the flour; then, working quickly, the chilled pine nuts.
  • Using two teaspoons, make 24 equal pieces, picking up a bit of dough with one spoon and pushing it off onto the lined tray with the other. Chill in the freezer for about 5 minutes, then roll the mounds into balls with your hands, flattening them slightly. Place 1-inch apart on the sheets.
  • To decorate and flatten more, dip a fork into cold water and use the back of the tines to press the cookies (in one direction only) until they are about 1/2 inch thick. Wet the fork for each cookie.
  • Bake on the upper and lower levels of the oven, reversing the sheets top to bottom and front to back once during baking. Bake for 12 to 15 minutes, until cookies are lightly colored and crisp. Transfer to racks, and let cool completely. Store in an airtight tin.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 3 grams, TransFat 0 grams

JAM-FILLED PINE NUT COOKIES



Jam-Filled Pine Nut Cookies image

This Christmas enjoy these colorful jam-filled pine nut cookies - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 42

Number Of Ingredients 9

1 cup butter or margarine, softened
1 cup sugar
2 eggs, separated
1/2 teaspoon almond extract
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 1/3 cups pine nuts
1/4 cup strawberry jam
1/4 cup apricot or fig jam

Steps:

  • In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg yolks and almond extract. On low speed, beat in flour and salt until blended. Cover; refrigerate 1 hour.
  • Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, slightly beat egg whites. Dip each ball in egg whites; roll in pine nuts, pressing to adhere. On ungreased cookie sheets, place balls 2 inches apart. Press thumb in center of each ball to make indentation.
  • Bake 13 to 15 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While still warm, press centers of cookies with thumb. Cool completely. Spoon about 1/2 teaspoon jam into each indentation.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg

PINE NUT COOKIES



Pine Nut Cookies image

My guests say these simple goodies are rich and delicious-like little pats of butter! Coated with pine nuts, the cookies also have a pleasant crunch.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package (7 ounces) almond paste, grated
1/2 cup sugar
1/2 cup confectioners' sugar
2 egg whites
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
Pinch salt
1/2 cup pine nuts

Steps:

  • In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle., Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets., Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers.

Nutrition Facts :

PINE NUT COOKIES



Pine Nut Cookies image

Categories     Cookies     Bake     Almond     Pine Nut     Winter     Bon Appétit

Yield Makes about 28

Number Of Ingredients 10

1 1/2 cups pine nuts (about 7 ounces)
1 cup sugar
1/4 cup (packed) almond paste,* crumbled
1 1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3 large egg whites
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar (for dusting)

Steps:

  • Preheat oven to 350°F. Butter 2 large baking sheets. Using on/off turns, blend 3/4 cup pine nuts and next 4 ingredients in processor until crumbly mixture forms. Transfer mixture to large bowl; add egg whites. Using electric mixer, beat until mixture is smooth. Whisk flour, baking powder, and salt in small bowl to blend. Add to pine nut mixture; beat until smooth (dough will be soft and sticky).
  • Place remaining 3/4 cup pine nuts in shallow bowl. Spoon generous tablespoonful dough into pine nuts in shallow bowl, coating 1 side of dough with pine nuts. Using floured fingertips, transfer dough to prepared baking sheet, pine nut side up. Smooth edges of dough to form even round. Repeat with remaining dough, flouring fingertips as needed to prevent sticking and spacing cookies 2 inches apart on prepared baking sheets.
  • Bake cookies 1 baking sheet at a time until golden, about 20 minutes. Cool completely. Dust with powdered sugar, transfer to plate, and serve. (Cookies can be made 1 day ahead. Store in airtight container at room temperature.)
  • *Almond paste is available at specialty foods stores and in the baking-products section of most supermarkets.

MILLENNIUM PINE NUT AND ANISE COOKIES



Millennium Pine Nut and Anise Cookies image

Make and share this Millennium Pine Nut and Anise Cookies recipe from Food.com.

Provided by Missy Wombat

Categories     Dessert

Time 50m

Yield 20 cookies

Number Of Ingredients 12

3 cups unbleached all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 tablespoon anise seed
1 cup pine nuts, toasted
3/4 cup maple syrup
2 tablespoons maple syrup
1/2 cup canola oil
1/4 cup water
1 tablespoon anise extract
1 teaspoon anise extract
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 deg F.
  • Line a baking sheet with baking paper.
  • Sift together the flour, salt, and baking powder in a large bowl. Mix in the aniseed and pine nuts.
  • In a small bowl, whisk together the remaining ingredients.
  • Pour the wet mixture into the dry mixture and stir until combined.
  • Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet.
  • Press with your hand to a thickness of 1/3 inch.
  • Repeat, placing the cookies 3 inches apart. Bake for 20 to 30 minutes, or lightly brown. Let cool on a wire rack.
  • Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 203, Fat 10.3, SaturatedFat 0.8, Sodium 58.3, Carbohydrate 25, Fiber 0.8, Sugar 8.8, Protein 2.9

POMEGRANATE MOLASSES AND PINE NUT COOKIES



Pomegranate Molasses and Pine Nut Cookies image

Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for-the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."

Provided by DrGaellon

Categories     Dessert

Time 20m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup pomegranate molasses
1 teaspoon pure vanilla extract
1/2 cup toasted pine nuts

Steps:

  • Preheat oven to 375°F.
  • Sift together flour, baking soda and salt. Set aside.
  • In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
  • Add the dry mixture by thirds, beating on medium speed, until just barely combined.
  • Fold in the pine nuts by hand with a rubber spatula.
  • Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.

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