contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Filtering by Category: nuts

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.

fullsizeoutput_2fa9.jpeg

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.

DSC_5715.JPG

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.

DSC_5716.JPG

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.

Snowball Cookies

Patricia Reitz

Whether you call them snowballs, Russian tea cakes, or Mexican wedding cookies, these melt-in-your-mouth cookies are a must for so many people during the holidays. It seems no cookie platter is complete without them. I like to make them with ground pecans, but feel free to substitute ground walnuts or almonds.

This cookie dough is extremely easy to make as long as you start with room temperature butter. Just place all the ingredients in the bowl of a stand mixer and combine until no traces of dry flour remain. If you use BeaterBlade attachment, you won’t have to stop and scrape down the sides of your bowl.

Tip: Whatever you do, don’t be tempted to microwave cold butter to soften it - melted butter and softened butter act very different in recipes so just be patient and wait until the butter reaches room temperature naturally.

DSC_5019.JPG

Use a #60 cookie scoop to portion out the dough.

DSC_5022.JPG

Place them evenly on a silicone lined half sheet pan and bake as directed below. If you like, roll the dough into balls (I don’t because they roll all over the place).

DSC_5023.JPG

Allow the cookies to cool for about 5 minutes before rolling in confectioner’s sugar.

Tip: I like to store used vanilla bean pods in my confectioner’s sugar. It really improves the flavor.

DSC_5024.JPG

Just remove the vanilla bean pods from the confectioner’s sugar while you roll the cookies so they don’t get in your way. Replace them when you’re done.

DSC_5026.JPG

Mmmm… your kitchen is going to smell like vanilla!

DSC_5028.JPG

Allow the cookies to cool completely and, if you like, give them a 2nd toss in the confectioner’s sugar. Enjoy!

Items used to make this recipe:


Snowball Cookies (aka Russian Tea Cakes or Mexican Wedding Cookies)

makes 48 cookies

Ingredients

  • 1 cup (226g) unsalted butter, room temperature (70F)

  • 1/2 cup (63g) confectioner’s sugar, sifted

  • 1 teaspoon (4g) pure vanilla extract

  • 2 1/4 cups (270g) all purpose flour

  • 1/4 teaspoon salt

  • 3/4 cup (90g) finely chopped toasted pecans (or walnuts or almonds)

  • extra confectioner’s sugar for coating the cookies

Directions

  1. Preheat oven to 375F and place rack in center position.

  2. Place the first 6 ingredients in the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment; mix on medium speed until no traces of dry flour remain (if you us a paddle attachment, scrape down sides of bowl as needed).

  3. Use a #60 cookie scoop to portion 12 cookies per tray; bake one tray at a time for 8-10 minutes.

  4. Remove cookies from oven and allow to rest on tray for 5 minutes before rolling in confectioner’s sugar; return cookies to tray and allow to cool completely before rolling in confectioner’s sugar a second time.

Note: to toast pecans, place in a 350F oven for 5 minutes; cool completely before using.

Coconut Almond Granola

Patricia Reitz

DSC_1211 (2).JPG

I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to  have a big batch of granola in the pantry.  This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts.  It keeps well too so feel free to make it far in advance.

In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds.  You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.

In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt. 

DSC_1181 (2).JPG

Pour the maple syrup mixture over the oat mixture and stir well.

DSC_1184.JPG

Stir until all the dry ingredients are coated.

DSC_1190.JPG

Pour the mixture into a large roasting pan and bake in a preheated 250F oven.

DSC_1243.JPG

Bake for 1 hour, stirring every 20 minutes.  Remove from oven and stir in the dried fruit if you haven't already.  Cool completely before transferring to an airtight container for up to a month.

DSC_1194 (2).JPG

Enjoy!

Items used to make this recipe:


Coconut Almond Granola

makes 8 servings

Ingredients

  • 3 cups old fashioned rolled oats

  • 1 cup sliced or slivered almonds

  • 7 ounces sweetened flaked coconut

  • 1/3 cup shelled sunflower seeds

  • 6 tablespoons pure maple syrup

  • 6 tablespoons packed dark brown sugar

  • 1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)

  • 2 tablespoons warm water

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon fine salt

  • 1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)

Directions

  1. Preheat oven to 250F and spray a large baking dish with nonstick spray.

  2. In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside. Note: if your dried fruit is very plump, you can add it now, otherwise wait until step 5.

  3. In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.

  4. Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.

  5. Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month. Recipe may be doubled.