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Pignoli (Pine Nut) Cookies
Dessert Italian

Pignoli (Pine Nut) Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
  2. 2 In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
  3. 3 On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
  4. 4 Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

By Maryellen

Dolce Pesca (Sweet Peaches)
Dessert Italian

Dolce Pesca (Sweet Peaches)

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
  3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Gluten-Free Italian Pignoli Cookies
Dessert Italian

Gluten-Free Italian Pignoli Cookies

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
  2. 2 Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
  3. 3 Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
  4. 4 Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
  5. 5 Dust cooled cookies with confectioners' sugar.

By FestivelySouthern

Italian Pine Nut Cookies
Dessert Italian

Italian Pine Nut Cookies

3.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  3. 3 Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
  4. 4 Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
  5. 5 Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

By Nettie Picetti-Grosjean

Pignoli Cookies
Dessert Italian

Pignoli Cookies

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.
  2. 2 Place almond paste and white sugar in a food processor; blend until combined. Add confectioners' sugar and 2 egg whites; blend until smooth.
  3. 3 Whisk remaining 2 egg whites in a small bowl. Place pine nuts on a shallow plate.
  4. 4 With lightly floured hands, roll dough into 1-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick.
  5. 5 Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2-inch round.
  6. 6 Bake in the preheated oven until lightly browned, 15 to 18 minutes. Let stand on cookie sheets briefly, then transfer to a wire rack to cool.

By Adele

Strufoli III
Dessert Italian

Strufoli III

5.0

Prep
Cook
Total

Instructions

  1. 1 Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
  2. 2 Roll dough out on lightly floured board until 1/4 inch thick. Cut into 1/2 inch strips, and cut strips into tiny pieces 1/2 inch long.
  3. 3 With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
  4. 4 Heat oil to 350 degrees F (175 degrees C).
  5. 5 Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
  6. 6 Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and confectioners' sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.

By Traci

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Cassava Flour-Apple Cake
Dessert Italian

Cassava Flour-Apple Cake

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
  2. 2 Combine raisins and Marsala wine in a bowl; set aside to soak.
  3. 3 Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
  4. 4 Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
  5. 5 Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
  6. 6 Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
  7. 7 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
  8. 8 Remove from the oven and allow to cool slightly before cutting and serving.

By Buckwheat Queen

Irmik Helvasi (Turkish Semolina Halva)
Dessert Middle Eastern

Irmik Helvasi (Turkish Semolina Halva)

Prep
5 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine water and sugar in a saucepan. Bring syrup to a boil.
  2. 2 Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
  3. 3 Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

By Cagla Darveaux

Pears and Dried Fruits in a Tagine
Dessert

Pears and Dried Fruits in a Tagine

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
  3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
  4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Panellets (Catalan All-Saints Cookies)
Dessert European

Panellets (Catalan All-Saints Cookies)

3.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
  3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Curried Butternut Squash and Apple Bisque
Dessert American

Curried Butternut Squash and Apple Bisque

4.8

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place squash onto a baking sheet cut-side down.
  3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Sfoof (Lebanese Semolina Turmeric Cake)
Dessert Middle Eastern

Sfoof (Lebanese Semolina Turmeric Cake)

4.2

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
  3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
  4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
  5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Umm Ali
Dessert Middle Eastern

Umm Ali

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Unroll 1 puff pastry sheet onto a lightly floured surface and roll out to about 17x12-inches. Place on a baking tray.
  3. 3 Bake in the preheated oven until puffed and golden brown, about 15 minutes.
  4. 4 Break puff pastry into pieces and place in a large bowl. Add raisins, almonds, pine nuts, pistachios, and coconut; toss until well combined. Spread evenly in a 9x13-inch glass baking dish.
  5. 5 Pour milk into a saucepan; stir in sugar and vanilla. Cook over medium-high heat, stirring occasionally, until hot but not quite boiling. Pour over puff pastry mixture in the baking dish.
  6. 6 Return to the oven and bake for 15 minutes. Turn on the broiler and continue baking until the top is browned, about 2 minutes. Let stand for 5 minutes before serving warm.

By Mama her Girls

Sfouf (Lebanese Turmeric Cake)
Dessert Middle Eastern

Sfouf (Lebanese Turmeric Cake)

4.5

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
  2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
  3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
  4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
  5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Dziriat (Algerian Almond Tarts)
Dessert African

Dziriat (Algerian Almond Tarts)

5.0

Prep
120 min
Cook
25 min
Total
1585 min

Instructions

  1. 1 Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
  2. 2 Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
  3. 3 Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
  4. 4 In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
  5. 5 Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
  6. 6 Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.

By RECIPEDOCTOR

Dulcia Domestica
Appetizer Italian

Dulcia Domestica

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
  2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Basic Basil Pesto
Dinner Italian

Basic Basil Pesto

5.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
  2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Pesto Polenta Lasagna
Dinner Italian

Pesto Polenta Lasagna

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
  2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
  3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Pesto Genovese (Authentic Italian Basil Pesto)
Pantry Italian

Pesto Genovese (Authentic Italian Basil Pesto)

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Pesto Delicato di Camogli
Dinner Italian

Pesto Delicato di Camogli

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
  2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
  3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Prosciutto Parmesan and Pine Nut Bruschetta
Appetizer Italian

Prosciutto Parmesan and Pine Nut Bruschetta

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
  3. 3 Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
  4. 4 Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

By MISS AMY

Spinach, Feta, and Pine Nut Ravioli Filling
Lunch Italian

Spinach, Feta, and Pine Nut Ravioli Filling

4.8

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
  2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
  3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Proper Homemade Pesto
Pantry Italian

Proper Homemade Pesto

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
  2. 2 Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
  3. 3 Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle the surface with olive oil.

By John Mitzewich