Best 6 Pignoli Nut Pie Recipes
Pignoli nut pie is a classic Italian dessert that combines the nutty flavor of pignoli nuts with the creamy richness of a custard filling. This delectable pie is perfect for special occasions or as a sweet treat to enjoy any time. Its origins can be traced back to the 16th century when it was popularized in the Italian region of Tuscany. The pie is typically made with a sweet pastry crust and filled with a creamy custard or ricotta cheese filling, topped with toasted pignoli nuts. The combination of textures and flavors makes this pie a delightful dessert that is sure to please everyone.
Let's cook with our recipes!
PIGNOLI COOKIES (ITALIAN PINE NUT COOKIES)
These are a traditional Italian Christmas cookie, that are chewy, almondy and delicious! We always have a bunch of these cookies on hand around the holidays in my family. **Please note, that the dough will be very sticky and a lil bit of a pain to work with, but they end up being so worth the effort. Adding flour to this dough changes the texture of them somewhat, so I never add it, but that's a personal choice :) These cookies end result are just like I had them as a little girl, and are my absolute favorite!
Provided by Midwest Maven
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
- Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
- Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
- Beat in the egg whites, one at a time and continue beating until the dough is smooth.
- Spread the pine nuts out on a plate.
- Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
- Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
- Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
- Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!
Nutrition Facts : Calories 154.9, Fat 8.6, SaturatedFat 0.7, Sodium 5.9, Carbohydrate 18.7, Fiber 0.9, Sugar 16.4, Protein 2.5
PIGNOLI NUT PIE
Pignoli nuts are an Italian version of the pine nut.
Provided by MARBALET
Categories Italian Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 43.4 g, Cholesterol 79.6 mg, Fat 25.1 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 9.9 g, Sodium 128.4 mg, Sugar 33.8 g
PIGNOLI COOKIES
There are two kinds of pignoli cookies I grew up eating. While the crunchy version is also delicious, I am a sucker for the sweet chewiness of this soft, meringue-y version. They are also gluten free so I like to include them on holiday plates so everyone has something to enjoy.
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Break apart the almond paste in the bowl of a food processor. Add the confectioners' sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
- Place the cookies 2 inches apart on the prepared baking sheet. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Allow to cool completely on the tray before removing them with an offset spatula.
PIGNOLI NUT PIE
Pignoli nuts are an Italian version of the pine nut.
Provided by MARBALET
Categories Italian Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 43.4 g, Cholesterol 79.6 mg, Fat 25.1 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 9.9 g, Sodium 128.4 mg, Sugar 33.8 g
ITALIAN PIGNOLI NUT COOKIES
Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
- For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
- Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g
CARAMEL NUT PIE
This sweet-and-salty pie is often requested by my family at get-togethers.-Dulcie Knoll, Bluffton, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving.
Nutrition Facts : Calories 502 calories, Fat 28g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 247mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 3g fiber), Protein 11g protein.
Tips:
- To ensure a flaky crust, use ice-cold butter and work it into the flour quickly. Avoid overworking the dough, as this will make it tough.
- If you don't have a food processor, you can make the pie crust by hand. Simply combine the flour, sugar, and salt in a medium bowl. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Then, add the ice water and mix until the dough just comes together.
- Blind baking the pie crust helps to prevent it from becoming soggy. To blind bake a pie crust, preheat the oven to 350°F (175°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
- When making the filling, be sure to use fresh pine nuts. Avoid using nuts that are old or rancid, as they will give the pie a bitter flavor.
- You can use a variety of different jams or jellies in this recipe. Some popular choices include raspberry jam, strawberry jelly, and apricot preserves.
- If you don't have a pastry brush, you can brush the egg wash onto the pie crust with a spoon.
- Let the pie cool completely before slicing and serving. This will help the filling to set and the crust to firm up.
Conclusion:
Pignoli nut pie is a classic Italian dessert that is perfect for any occasion. With its flaky crust, creamy filling, and crunchy pine nuts, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
