Pine Nut Cookies : Biscotti ai Pignolli.
The most exiting time of the year, at least for children, is getting closer. It is not only the presents and cookies; it is the snow, too.
Since the winter scene has skipped this part of the world for several years now, I truly hope we’ll have it this year.
There is nothing as beautiful as the snow falling on Christmas Eve, so emotional, so filled with hope and joy. All the children I know are watching through the window to see a flake or two during holidays …
These Biscotti ai Pignoli are ment to make the scene complete. I bake them twice a year: for Christmas and Easter. These are one of those „must do“. As well as Torta Della Nonna (Grandma’s Pie). Both of these traditional recipes are made for centuries in this part of world since there are reliable sources of pine nuts all over.
My friend lives in the pine trees surrounding and gather the nuts herself with her children’ assistance and makes all kinds of savory and sweet dishes so, yes, I had an excellent teacher; while assisting her I fell in love with the taste and possibilities.
As about linguistics, if you intend to say certain person is pignolo , think twice because you may have troubles on your way 🙂
- 1 cup flour
- ½ tsp baking powder
- Pinch of salt
- 3 ½ Tbsp icing sugar
- 1 Tbsp vanilla extract
- 1 egg
- 2 ½ Tbsp marzipan
- 1 ½ Tbsp butter
- ½ cup pine nuts
- In a medium sized bowl, mix flour, baking powder, salt, icing sugar, vanilla extract, egg, marzipan and butter to get smooth dough.
- Preheat the oven to 180 C / 356 F.
- Cover a full sheet cake pan with baking paper.
- On a working surface, form a dough roll and cut it to 12 pieces of same size.
- Put pignoli in a shallow bowl.
- Shape the dough pieces into the balls and flatten them gently pressing each of them.
- Roll the balls into the pignoli and place onto the baking paper. Gently firm the nuts on the dough to avoid falling.
- Bake for 15 minutes.
- Leave to cool and then carefully place onto a plate.