Pignoli
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 149, total fat 8 G., saturated fats 1 G., proteins 3 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 37 mg, sugar 13 G.
Calories 149, total fat 8 G., saturated fats 1 G., proteins 3 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 37 mg, sugar 13 G.
Pignoli are Sicilian almond cookies filled with pine nuts. They are especially popular in Italy at Christmas and during the winter holidays. They are easy to make, and their nutty flavor with refreshing citrus notes of orange zest is sure to impress.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups premium flour
- 0.5 cup granulated sugar
- 0.5 cup powdered sugar
- 1/4 teaspoon salt
- 200 g almond paste
- 1 tsp. grated orange zest
- 1 large egg white
- 1 cup pine nuts
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Recipes with similar ingredients: premium flour, powdered sugar, almond paste, Orange zest, pine nuts
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 300°F (150°C). Line 2 baking sheets with parchment paper.
- Combine the flour, granulated sugar, powdered sugar, and salt in a food processor and pulse until evenly distributed. Add the almond paste and orange zest; pulse until fine crumbs form. With the processor running, slowly add the egg white and pulse until the dough is smooth. You can also knead the dough in a bowl by hand.
- Place the pine nuts in a small bowl. Using damp hands, form the dough into balls and roll them in the pine nuts, coating them completely. Place them on the prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake until light golden brown, 18-20 minutes. Let cool completely on the baking sheets.
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