I have a lot of family in San Diego, and inevitably I will spend at least a part of my vacation down in SD, which I love. This summer during my stay I had the pleasure to meet up with another food blogger I had been talking to online for a while: Susan from Food Blogga.
We had a long chat and I like to think the only thing that kept us from talking more was the fact I had a flight waiting for me. She’s really a wonderful person – I hope to meet up with you again soon, Susan!
So I’m sending these Pignoli cookies to Susan at Food Blogga for her Eat Christmas Cookies Season 2! Last year more than 200 cookie recipes were submitted (and I participated with Sicilian Pistachio Cookies). Get inspired, and then make your own and submit it to Susan before the 21st! Keep an eye on Season 2′s round-up page for the new cookies submitted!
I’d like to think if we were both in San Diego, I’d be bringing these Pignoli Cookies to her to try in person! I’m doing a (offline) cookie swap next Monday – if you’re in or around Milan, send me a message if you’d like to join!
I made and photographed two recipes from Anita Chu’s Field Guide to Cookies Tour, but I’ve only just had time now to post it. If you haven’t picked up Anita Chu’s A Field Guide to Cookies, do! It’ll make a great gift for someone or it can be a great way to organize your own Holiday Cookie Swap!
Pignoli (Almond and Pine Nut) Cookies
Reprinted with permission from Field Guide for Cookies by Anita Chu- about 2 dozen cookies
Note: It is recommended not to use marzipan (sugared almond paste) but if you do (like I did) you’ll have to adjust the flour and sugar levels so they’re not too sweet. I recommend following the original recipe if you’re not comfortable experimenting (below)!
1/2 cup sugar
1/2 cup confectioner’s sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup (8 oz) almond paste at room temperature
2 egg whites, whisked well
1/2 cup pine nuts (pignoli or pinoli in Italian)
- Sift sugars, flour and salt into a medium bowl and set aside.
- In a (stand) mixer, beat the almond paste on low speed until it is broken up into pea-size pieces. Add half of the egg whites and continue mixing on low speed.
- Add the flour mixture and mix until smooth and well combined. Add the remaining egg whitesand continue seeking on low speed until well combined.
- Cover dough and refrigerate for 1 hour. Preheat the oven to 300F (about 150C).
- Line cookie sheets with parchment paper (preferred) or use silicone bakign mats. Drop teaspoons of dough on sheet about 2 inches apart. Sprinkle the cookies with the pine nuts.
- Bake 18 minutes or until light golden brown, rotating the sheet halfway through the cooking time. Cool for 15 minutes and peel the cookies from the parchment paper, being careful not to break them.