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Filtering by Category: italian

Italian Pine Nut Cookies

Patricia Reitz

Italian Pine Nut Cookies - ButterYum. how to make pine nut cookies. how to make pignoli cookies. Italian cookie recipe with pine nuts. Italian cookie recipe. how to bake Italian bakery cookies at home. Pinoli cookie recipe. pignoli cookie recipe.

By far, the most popular cookie recipe among my extended family during the holidays. These chewy pignoli cookies are completely bursting with deep almond flavor. Pine nuts (pignolis) are pricy, but they’re such an excellent compliment in both texture and flavor, they’re worth using. If you want to be frugal, just place the pine nuts on the top of the cookies before baking; if you want to be decadent, roll the entire ball of cookie dough in the nuts before baking. Pine nuts are highly perishable so be sure to store them in an airtight container in the freezer.

how to make delicious pine nut cookies like a bakery

Start with a bowl of pine nuts (try not to eat them before you make the cookies).

Start with egg whites, confectioners sugar, and a pinch of fine salt.

italian cookie recipe that uses almond paste. what to do with almond paste. how to use almond paste.

And the star ingredient, pure almond paste (not marzipan). Canned almond paste is best…

italian cookie recipe that uses almond paste. what to do with almond paste. how to use almond paste.

But there are some packaged almond pastes that are ok - squeeze the package to see if the paste inside is soft. This brand uses a foil-wrapping inside the box. There are also foil-wrapped logs available that are usually ok, but I find the clear cellophane-wrapped logs are usually hard and dried out. Avoid hard almond paste if you can.

Here you can see the 2 different brands are 2 different colors, but that’s okay - the food processor is going to take care of that in no time.

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Place the almond paste in the food processor and pulse on and off until it resembles coarse sand.

italian cookie recipe that uses almond paste. what to do with almond paste. how to use almond paste.

The sight of ground almond paste makes me happy!

Add the confectioners sugar and salt to the ground almond paste.

Pulse a few more times until the confectioners sugar disappears, then add the egg white and process until a smooth paste forms.

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I like to transfer the paste to a smaller container which makes it easier to work with. Use a #60 scoop (1 tablespoons) to portion out the sticky cookie dough.

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Roll the dough in the pine nuts.

Place the pine nut coated balls of dough on a silicone lined half sheet pan and press the balls slightly so the pine nuts stick after baking.

Bake the cookies for 20 minutes and allow to cool for 10 minutes before transferring to a rack to cool completely. Store in airtight container for up to a week (best eaten within 3 or 4 days).


Italian Pine Nut Cookies (Pinoli, Pignoli, Pinon)

makes 60 cookies (#60 scoop)

Ingredients

  • 1 1/2 pounds (680 grams) canned almond paste (not almond filling or marzipan)

  • 1 1/3 cups (150 grams) confectioners sugar

  • 3 large (90 grams) egg whites, room temperature

  • pinch of salt

  • 1/2 pound (227 grams) pine nuts (aka pinoli, pignoli, pinon)

  • optional: confectioners sugar for dusting

Directions

  1. Preheat oven to 325F, place rack in center position, and line 2 half sheet pans with silicone liners.

  2. Pulse almond paste in food processor until it resembles crumbs.

  3. Add confectioners sugar and salt; pulse until it resembles sand.

  4. Add egg whites and processes until a fine paste forms.

  5. Use a #60 scoop to portion dough; roll in pine nuts and place on half sheet pan (12 per pan).

  6. Flatten each ball of dough slightly and bake for 20 minutes; rest for 10 minutes before transferring to a rack to cool completely.

  7. Dust with additional confectioners sugar if desired.

Turkey Meatloaf Italiano

Patricia Reitz

I make a number of recipes that feature ground turkey so I jumped at the chance to stock my freezer when I was able to purchase 40 pounds for a really low price.  Asian Sloppy Joes, Turkey and Vegetable Meatloaf, Keto Turkey Meatballs, and Hearty Italian Wedding Soup were already in my recipe rotation, and now I can add this Turkey Meatloaf Italiano to the mix.  Here's how it's made.

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This recipe is very easy to make - just place all the meatloaf ingredients in a bowl and mix them together thoroughly.

I like to line a quarter sheet pan (9x13x1) with foil for easy clean up.  Form the meat mixture into a loaf shape, place it on the pan, and pop it into a preheated oven for about 50 minutes.

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Remove the meatloaf from the oven and top with 1/2 cup of marinara (try my super easy and super delicious recipe here).

Top the marinara with 1/2 cup of shredded mozzarella cheese.

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Now don't scoff - dried parsley is highly underrated.  

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Sprinkle some of that dried parsley over the cheese (I like to crush it in the palm of my hand before sprinkling).

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Bake into the oven for about 10 minutes or until the cheese melts.  Rest for 10 minutes before serving.  Enjoy!

Items used to make this recipe:


KETO TURKEY MEATLOAF ITALIANO

makes 8 servings

Ingredients

Meatloaf:

  • 1/2 cup marinara sauce (try my quick recipe)

  • 1/2 cup Italian seasoned breadcrumbs

  • 1/2 cup grated parmesan cheese (use the good stuff!)

  • 2 large eggs

  • 2 tablespoons Italian seasoning

  • 1 tablespoon dried parsley flakes

  • 2 cloves garlic, finely minced

  • 2 pounds ground turkey

Topping:

  • 1/2 cup marinara sauce

  • 1/2 cup shredded mozzarella cheese

  • 1/2 teaspoon dried parsley, crushed in the palm of your hand

Directions

  1. preheat oven to 375F and line sheet pan with parchment or silpat.

  2. In a large mixing bowl, stir together the first 7 meatloaf ingredients; add ground turkey and mix until well combined.

  3. Pat mixture into a meatloaf on lined sheet pan; bake for 50 minutes.

  4. Remove from oven and top with marinara, cheese, and crushed parsley flakes; return to oven and bake an additional 10-15 minutes to melt cheese.

  5. Remove from oven and rest 10 minutes before serving.

Blueberry Crostata for Two

Patricia Reitz

Sometimes I'm in the mood for pie, but if there aren't enough family members around to consume said pie, and rather than have an entire pie calling my name at all hours of the night, I opt to make a tiny, rustic, free-form pie known as a crostata (if you want to be Italian) or a galette (if you want to be French).

Start by rolling out your favorite pie crust recipe.  A single pie crust recipe is enough to make two of these crostatas. 

Check out my Super Flaky All-Butter Pie Crust tutorial HERE if you want to make the flakiest pie crust ever and you don't mind getting your hands dirty.

Check out my All-Butter Pie Crust tutorial HERE if you prefer the ease and speed of making your pie crust using a food processor.

For the recipe we're making today, you'll need a 10-inch circle of pie dough.  You can keep it rustic if you like, or you can cut it into a perfect circle if that's how you roll.

Place the 10-inch circle of dough on a quarter sheet pan that is lined with parchment or a silicone baking mat.  Despite the photo above, and the fact that I think silicone baking mats produce the best results 99% of the time, I actually prefer parchment paper for this recipe.  Using parchment allows the bottom crust to bake up a bit more crispy.

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Back to the recipe - you'll need blueberries, fresh or frozen.

And some lemon zest.  

Here's a tip - next time you squeeze fresh lemon juice, pop the used lemon halves into the freezer.  You'll always have lemon zest on hand.

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Just grab one of your frozen lemon shells and grate it using a microplane grater.

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Lemons and blueberries are best friends.

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Add sugar, finely ground tapioca starch, and just a pinch of fine salt. 

Note:  If you only have pearl tapioca starch in your pantry, you can pulse it in a spice grinder.

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Stir the blueberries, lemon zest, sugar, tapioca, and salt together well.

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Place the berry mixture in the center of the pie crust.

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Dot the filling with butter and fold up the edges of the crust as shown.  Pop the whole thing in the fridge and chill well for 2 hours before baking.  

Preheat the oven to 400F.  Just before baking, brush the crostata with milk, cream, beaten egg, egg white, or any combination thereof.

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This step is optional, but I like to follow the egg wash with a sprinkling of either sanding sugar or turbinado sugar.  

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See how pretty?  I can't wait!

Items needed to make this recipe:


Blueberry Crostata for Two

makes one 6-inch crostata (2 servings)

Ingredients

  • single pie crust (recipe and how-to photos here)

  • 1 cup blueberries (fresh or frozen)

  • 1 tablespoon tapioca starch, finely ground

  • 2-3 tablespoons granulated sugar (depending on how sweet the berries are)

  • 1/2 teaspoon grated lemon zest

  • pinch of fine salt

  • 1 teaspoon butter, cut into small bits

  • optional: beaten egg, milk, or cream to brush over crostata

  • optional: turbinado or sanding sugar to sprinkle over crostata

Directions

  1. Roll enough pie crust to make a 9-inch round; place on a silpat-lined quarter sheet pan and chill until needed (wrap remaining crust well and freeze for use later).

  2. In a small mixing bowl, combine the blueberries, sugar, tapioca, and lemon zest; stir well to combine.

  3. Place the berry mixture in the center of the crust; spreading it in an even layer that measures 6 inches wide.

  4. Pull the remaining crust over the top of the blueberries, overlapping as shown in the photos; chill for 1 to 2 hours before baking.

  5. Preheat the oven to 400F.

  6. Just before baking, dot the berries with the butter, brush the crust with beaten egg, milk, or cream, and sprinkle with turbinado or sanding sugar.

  7. Bake for 40 minutes, or until crust is golden brown and filling is hot and bubbly.

  8. Remove crostata from oven and cool for at least 30 minutes before serving.