Best 4 Parmesan Pine Cone Recipes

PARMESAN ENCRUSTED PINE NUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
• Spread pine nuts on the prepared baking sheet.
• Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
• Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
• Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

CHOCOLATE-ALMOND PINE CONES

Steps:

• Divide almond paste into 12 equal portions. Form each into a cone shape, about 1 1/2 inches tall and 1 inch in diameter.
• Beginning at the base, insert the pointed end of the sliced almonds into the paste to resemble a pine cone.
• Melt chocolate and shortening in a microwave-safe mixing bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add more shortening if needed to achieve a somewhat runny consistency that will easily coat a surface.
• Insert a toothpick into the bottom of each cone. Holding the pine cone over the bowl, spoon melted chocolate over each pine cone. Use another toothpick to spread the chocolate so that the pine cone is completely covered.
• Place on a wire rack over wax paper; let stand until firm, about 2 hours. Using a sifter, dust each pine cone with powdered sugar to resemble snow. Use immediately or store in an airtight container at room temperature for several weeks.

CHEESE PINE CONES

Steps:

• Combine all ingredients.
• Chill.
• Shape on serving board to ressemble pine cone.
• Garnish with pecan nuts.
• Serve with assorted crackers.

PARMESAN PINE CONE

Steps:

• Preheat oven to 325F.
• Spread almonds in a single layer on a baking sheet.
• Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes.
• Cool.
• In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic.
• Blend until well mixed.
• Pack into a crock large enough to hold the spread.
• Refrigerate until firm but still pliable, about 1 hour.
• If you want to get fancy, you can place cheese mixture on a serving board or platter and form into shape of a pine cone.
• Stud top with toasted slivered almonds to complete illusion.
• Or just stud the spread with the almonds and serve straight out of the crock with crackers (like I do).