DES: Pignoli Cookies
Source of Recipe
"Eleanora's Kitchen", by Eleanora Russo Scarpetta
Recipe Introduction
This cookie recipe is a nontradtional type of Pignoli Cookie. It is scented with orange, vanilla, and toasted pine nuts. They are wonderful for milk, coffee, tea. They are great for entertaining any time.
--Pine Nut Cookies with Orange Liqueur
1 3/4 cups all-purpose flour
-- plus additional flour for
--kneading the dough
3 large eggs -- separated
1 package imported vanilla powder*
-- (1/2 gram package)
or
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon orange extract
2 tablespoons orange-flavored liqueur
-- (such as Grand Marnier,
--Cointreau, or Tripe Sec
2 heaping tablespoons orange marmalade
1/2 cup granulated sugar
plus
2 tablespoons granulated sugar
1/2 cup unsalted butter -- diced
-- (1 stick)
plus
extra for greasing the pans
1 cup almond paste (8 ounces)
1/2 pound pine nuts (pignoli)
*Judi's note: Vanilla powder can be purchased from http://store.kitchenclique.com/1020.html. You can use vanilla extract, but it will not be as white as the vanilla powder.
TO MAKE THE DOUGH BY HAND:
Sift the flour into a mound on a large work surface and make a well in the center. Put the egg yolks, vanilla, baking powder, orange extract, orange liqueur, orange marmalade, and 1/2 cup of the sugar in the well and beat with a fork until well blended. Add the butter and almond paste to the well and mix into the egg mixture with a fork until well blended. Gradually draw the flour into the egg mixture, little by little, and mix and combine until a dough forms. Knead the dough for 3 to 5 minutes, until it is no longer sticky, adding additional flour if necessary. Place the dough in a bowl and cover with wax paper or aluminum foil and refrigerate for 20 minutes.
TO MAKE THE DOUGH WITH AN ELECTRIC MIXER:
Beat the egg yolks, vanilla, baking powder, orange extract, orange liqueur, and 1/2 cup of the sugar in a bowl with an electric mixer with the paddle attachment. Add the orange marmalade and the butter and beat until smooth. Add the almond paste and beat until well combined. Add the flour gradually while beating constantly, until all the flour has been incorporated. Transfer the dough to a large work surface and knead for 1 minute. Form into a round that is about 5 1/2 inches in diameter. Cover with wax paper or aluminum foil and refrigerate for 20 minutes.
Preheat the oven to 350 degrees F. and adjust the rack to the middle position. Grease 2 baking sheets with butter and set aside.
Remove the dough from the refrigerator and place in on a cutting board. Cut the dough into 1-inch-thick slices. Cut each slice into smaller pieces, each equal to about 1 tablespoon of dough. Working with one piece of dough at a time, flour your hands and roll each into a ball, then gently press to flatten the top of the cookie.
Beat the egg whites in a small bowl. In another bowl, mix the pine nuts with the remaining 2 tablespoons sugar. Dip the tops (the flattened side) of each cookie into the egg whites then into the pignoli-sugar mixture, and gently press the mixture into the top of each cookie slightly. The cookies will be about 1 3/4 inches in diameter.
Place the cookies about 1 1/2 inches apart on the prepared baking sheets. Bake for 18 to 20 minutes, until the cookie bottoms are golden brown. Turn the broiler on high, and broil the cookies for 1 to 2 minutes, until toasted. Let the cookies cool on the baking sheets for 10 to 15 minutes before removing them. Transfer to a doily-lined platter or plate and serve warm, or store in an airtight container to serve later.
Makes about 34 cookies.
Typed for you by Judi Mae Phelps.
|
|
member logon
