The long months of winter make me crave hearty pasta dishes, candle lit dining, a bold glass of wine and a special dessert at the end with drawn out conversation. All 5 of these things are rarely found in combination now that Andy and I are parents but I can still crave it right?!? One of my new favorite cookies to bake to sprinkle in a little bit of cozy throughout the winter months are pignoli cookies. They are an old-school Italian treat and are naturally gluten-free (bonus!). I served these at a dinner party last year and they were a huge hit! Skeptical? Andy even approves! Plus, the left over cookies are also great with your morning coffee.
Pignoli Cookie Recipe
1 1/4 cups whole pine nuts, plus 1 cup more, coarsely chopped, for rolling
1 cup whole raw almonds
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 teaspoon salt
3 large egg whites
1/2 teaspoon pure vanilla extract
fine sanding sugar, for sprinkling
1. Preheat oven to 325 degrees F. Spread 1 1/4 cups pine nuts and the almonds in a single layer on separate rimmed baking sheets. Toast, tossing occasionally, until fragrant and golden brown, about 8 minutes for pine nuts and 10 minutes for almonds. Let cool.
2. Combine nuts. Process half in a food processor with 3 tablespoons granulated sugar until finely ground. Transfer to a large bowl. Repeat with remaining nuts and 3 more tablespoons sugar, and add to bowl. Stir in orange zest and salt.
3. With an electric mixer, beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and vanilla, and beat until stiff peaks form. Fold into nut mixture (dough will be sticky).
4. Shape dough into 1 1/2-inch balls and roll in chopped pine nuts. Transfer to parchment-lined rimmed baking sheets. Brush tops with remaining egg white and sprinkle with sanding sugar.
5. Bake until edges are golden and centers are set, 17 to 20 minutes. Let cool on sheets for 10 minutes, then transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container for up to 3 days).
Recipe credit: Martha Stewart’s Newlywed Kitchen
I have to try this!