Best Sugared Almonds And Pine Nuts Recipes

LEMON PINE-NUT TART

Steps:

• In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
• Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
• On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
• Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
• Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
• Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.

PINE NUT COOKIES

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 I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
• Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
• Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
• Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.