Daddy's Pinoli Cookies






 Buon Natale! Merry Christmas!  By far, the most popular post on the blog.
These Pinoli cookies are so easy, just takes a bit of pratice and patience.  Remember, good food can not be rushed.  Buon Appetito!



Ingredients:
8 ounces almond paste Made fresh or available out of can (See previous post on Home Made almond Paste). DO NOT USE THE TUBE VARIETY.
1/2 cup all purpose flour
1/2 cup confectioners sugar
1/2 cup white sugar
approx. 8 ounces pinoli loose in a bowl
2 large egg whites
Method:
In a bowl of a food processor, pulse your almond paste a few seconds to break apart. Then add your sugars and pulse.  Add your flour and pulse again.  Cover the top of your bowl while you do this for a few seconds. Slowly add your egg whites with your machinue running on low. In a few seconds, notice your mixture softening and creamy. Your mixture should come together into a sticky ball.   Add some more flour if need be.  Remember, the more flour you add, the bigger the cookie.  If you prefer your cookie a bit more dense,  do not add additional flour.   Set aside for few minutes in the refrigerator if it looks to creamy. You should be able to pick it up with your fingers. If yo yu can't, add some more flour. It's very forgiving. Wet your hands some. Using a tablespoon, scoop up some of the mixture. Using your hands, roll lightly and flatten. Pass the cookies in the pinoli. The pinoli will stick to the cookie. Don't worry about the mess. They will not burn if you keep an eye on them. Place on a parchment lined baking sheet / several inches apart. I made about 20, 1-1/2 inch cookies.
Bake in a 300F, preheated oven for 25-27 minutes. The bottoms should be golden, but your tops should be a lighter color. You will also notice a slight crackling of the cookie itself.  Do not worry, let cool and Enjoy!
Pass the Amaretto please!
(Please watch that cooking time, as ovens will vary).
Thank you to Italian Food Forever for the Reminder and a great recipe post that made me give this a test and a try. I have tweeked it just a bit. You know how I love tradition here at Sunday at the Giacometti's. This recipe can be made Gluten free too. Omit the Flour entirely if you like. You will not get a fluffy cookie, but it will still be delicious. Buon Natale! 


Comments

Carole said…
so sorry about the loss of your father. It will make Christmas tough for you and your family. Lovely to see you doing his cookies. Take care
I make these as often as I can find good pine nuts! My kids love digging the pine nuts out before they eat the cookies.
Charlotte Kukta said…
Love these cookies.The cake Boss sells them in Marlton NJ for 25$ a lb. I call them the lobster of Italian cookies . It costs a lot less to make yourself.And they are fresher too.
Anonymous said…
So sorry to hear about your dad. It's so hard to lose those we love so much. Keeping you and your family in my prayers.

You mentions your uncle is in the pastry and cookie business. Does he ship? What's the name of his store?

Thanks!
Anne Nelson said…
Is the second ingredient 1/2 cup all purpose flour? I want to be sure I get it right when I make these!
Yes, I do apologize. It is 1/2 cup of all purpose FLOUR>
Thank eyou for bringing that to my attention. They will be sticky when you lay them out before baking. They are easy to do. Just be sure to keep your temperature low and keep an eye on them cooking.
Saluti,
barbara Giacometti

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