Biscotti Ai Pignoli Pine Nut Cookies Recipes
BISCOTTI AI PIGNOLI (PINE NUT COOKIES)
This recipe is adapted from "The Talisman Italian Cookbook" by Ada Boni, which is the English translation of the Italian "Talismano della felicita'". This is a classic Italian cookie, which means that it isn't soft and chewy. Rather, it is a bit crisp and meant to be eaten with a warm beverage (coffee, tea, hot milk etc.) to soften it up a bit. It's a nice breakfast cookie, to be enjoyed with your morning coffee.
Provided by Nicole Isabella
Categories Dessert
Time 30m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Put sugar and eggs in top of a double boiler (I improvise with a heat-proof bowl set over a saucepan).
- The water should be hot, but not boiling.
- Beat until the mixture is lukewarm.
- Remove from over the hot water and keep beating until foamy and cool.
- Add lemon rind and flour slowly; gently blend into egg mixture.
- Drop by the spoonful (I drop 2 tsp for each cookie) onto buttered and floured baking sheets (or lined with parchment paper).
- Shape into neat circles with your finger, if you wish (this may get a bit messy).
- Leave a 1-inch space between each cookie.
- Sprinkle with the powdered sugar and press the pine nuts in a decorative pattern on each cookie (blanched slivered almonds would probably work just as well, if you don't have pine nuts).
- Let stand for ten minutes and then bake in a preheated 375 degree oven for 15 minutes.
Nutrition Facts : Calories 62, Fat 0.6, SaturatedFat 0.2, Cholesterol 21.1, Sodium 7.1, Carbohydrate 12.9, Fiber 0.2, Sugar 7.5, Protein 1.4
BISCOTTI AI PIGNOLI (PINE NUT COOKIES)
Although they are called "biscotti", they are not a biscotti in the true sense (ie: twice baked)they are really more like a cookie. They are very easy to make and are a traditional part of every Italian cookie/pastry tray, especially for weddings and other festive/special occaisions. They are also very good any old time, with a cup of coffee or a cappuccino :)
Provided by Dee514
Categories Drop Cookies
Time 45m
Yield 40 cookies (approx)
Number Of Ingredients 6
Steps:
- Place sugar and eggs in the top of a double boiler.
- Over hot but not boiling water, beat until mixture is lukewarm.
- Remove from over hot water and continue beating until mixture is foaming and cold.
- Slowly add lemon rind and flour, and blend in gently.
- Drop mixture by teaspoons full onto a buttered and floured baking sheet, leaving a space of 1 inch between them.
- Sprinkle with confectioner's sugar and pine nuts.
- Let cookies stand for 10 minutes.
- Bake in a preheated 375°F oven for 15 minutes.
Nutrition Facts : Calories 68.6, Fat 1, SaturatedFat 0.2, Cholesterol 21.1, Sodium 7.2, Carbohydrate 13.7, Fiber 0.1, Sugar 8, Protein 1.3
More about "biscotti ai pignoli pine nut cookies recipes"
PINE NUT COOKIES | 2POTS2COOK
From 2pots2cook.com
PIGNOLI COOKIES (BISCOTTI AI PINOLI) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
PIGNOLI PINE NUT COOKIES RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PIGNOLI COOKIES (BISCOTTI AI PINOLI) - MY RECIPE MAGIC
From myrecipemagic.com
PIGNOLI PINE NUT COOKIES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BISCOTTI AI PIGNOLI RECIPE | RECIPELAND
From recipeland.com
RECIPES > BAKED GOODS > HOW TO MAKE BISCOTTI DI PIGNOLI
From mobirecipe.com
PIGNOLI COOKIES (BISCOTTI AI PINOLI) | RECIPE | PIGNOLI COOKIES, …
From pinterest.com
PIGNOLI COOKIES (BISCOTTI AI PINOLI) - YOUTUBE
From youtube.com
RECIPES > BAKED GOODS > HOW TO MAKE PIGNOLI BISCOTTI
From mobirecipe.com
PIGNOLI COOKIES (BISCOTTI AI PINOLI) BY EMILY - FOODRHYTHMS
From foodrhythms.com
PIGNOLI BISCOTTI RECIPE - DAMNDELICIOU.COM
From damndeliciou.com
RECIPES > BAKED GOODS > HOW TO MAKE BISCOTTI AI PIGNOLI
From mobirecipe.com
PINE NUT COOKIES / BISCOTTI AI PINOLI | CIAO ITALIA
From ciaoitalia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love