home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cookies
/
pignoli
< prev
next >
Wrap
Text File
|
1995-09-27
|
4KB
|
102 lines
Newsgroups: rec.food.recipes
From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)
Subject: COLLECTION: Pignoli Cookies
Message-ID: <9402120744.AA46657@higgs.ph.unimelb.edu.au>
Organization: Taronga Park BBS
Date: Sat, 12 Feb 94 18:44:03 +1100
In response to a recent request for recipes for some Italian
biscuits/cookies made with pignoli....here is a collection of
a variety of different types which are popular in Italy...I
hope they please!!
Buon Appetito!
Viviane (viv@higgs.ph.unimelb.edu.au)
PINOLATI
========
200g/7oz ground almonds, 300g/110z caster sugar,
3 egg whites, 200g/7oz pine nuts(pignoli)
Mix together the almonds, sugar and 2 of the egg whites, working
the ingredients together to a pliable (not crumbly) almond paste dough.
Preheat the oven to 230C/450F/gas mark 8.
Put the remaining egg white in a bowl and break up with a fork. Spread
the pine nuts out on a plate. Take small pieces of the almond paste in
your fingers and roll into about 30 walnut-sized balls. Dip each ball in
egg white, then roll in the pine nuts until evenly coated. Put the
balls in paper petit four cases and place on baking sheets. Bake for
5 minutes. Transfer to wire racks and leave to cool.
Makes about 30
BISCOTTI DI PIGNOLI
===================
2/3 cup pine nuts, 1/2 cup butter, 3/4 cup sugar,
2 eggs, 2 Tblsp lemon juice, 2 Tblsp lemon zest,
2 cups plus 2 Tblsp unbleached or all-purpose flour,
1.5 tsp baking powder, 1/4 tsp salt.
Place nuts in a shallow pan and bake in a 180C/350F oven for 6
to 8 minutes or until golden brown. Let cool. In a mixing bowl,
cream butter and sugar until light and fluffy. Beat in eggs, lemon
juice and zest. In a bowl, combine the flour, baking powder and salt.
Add to the creamed mixture, mixing until blended. Fold in nuts. Divide
dough in half. On a greased and floured baking sheet pat out into two
logs about 1/2 inch high, 1.5 inches wide and 14 inches long, spacing
them at least 2 inches apart. Bake in the middle of a 170C/325F oven
for 25 minutes or until lightly browned. Transfer from the baking sheet
to a rack. Let cool for 5 minutes. Place on a cutting board. With a
serrated knife slice diagonally at a 45 degree angle about 1/2 inch
thick. Lay the slices flat on the baking sheet and return to the oven
for 10 minutes longer, turning them over once, to dry slightly. Let
cool on a rack. Store in a tightly covered container. These cookies
keep well.
Makes about 3.5 to 4 dozen.
PINOCCATE
=========
500g sugar, 300g ground almonds, 4 egg whites,
1 tsp vanilla essence, 200g pine nuts
In a food processor place the sugar, ground almonds, vanilla
and egg whites. Whirl for a minute or so, to form a smooth
paste. Mix the whole pine nuts into this mixture and with the
help of a spoon form little mounds the size of a walnut on an
oiled baking sheet. Dry in the oven at 160C/325F for 10-12
minutes.
Serves 4 - 6
FAVE DEI MORTI
==============
Fave dei morti literally means "beans of the dead" and are traditionally
eaten in Italy on All Souls Day, November 2.
1.25 cups whole unblanched almonds, 2/3 cup pine nuts,
1.25 cups sugar, 1/2 tsp baking powder, 2 egg whites,
1/4 cup unsifted unbleached or all-purpose flour
Grind nuts, a few at a time, until they have a flour-like consistency.
In a bowl, mix the nuts with the sugar, baking powder and flour.
Stir in the egg whites with a heavy spoon, mixing until dough sticks
together.
Shape in teaspoon sized balls and flatten slightly on a greased baking
sheet; do not allow cookies to touch. With a teaspoon handle, press in
one edge of the cooky round to make a bean-like indentation. Bake in
a 190C/375F oven for 10 to 12 minutes or until pale brown. Cool on
wire racks; store airtight.
Makes about 5.5 dozen
Eat and enjoy!! (let me know how they turn out)
Viviane