Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pignoli Bars
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- Level: Easy
- Total: 3 hr
- Active: 35 min
- Yield: about 35 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 174
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 78 mg
Pignoli cookies originated from Italy. They're made using almond paste, granulated sugar and egg whites and are covered in pignoli (pine nuts). The cookies have a soft and chewy interior with a crisp exterior. This version combines the texture of pignoli with the buttery flavor of blondies, with the signature pine nuts on top that get beautifully toasted during the bake time. This recipe includes red and green sprinkles to bring in the Christmas spirit, so they can be part of your next cookie tin.
- Level: Easy
- Total: 3 hr
- Active: 35 min
- Yield: about 35 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 174
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 78 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray, line with parchment paper and lightly coat the parchment with more cooking spray.
- Whisk together both flours, the baking powder and salt in a medium bowl until evenly combined. Beat the melted butter and brown sugar in a large bowl with a mixer on medium-high speed until smooth and combined. With the mixer on medium-low speed, break small pieces of the almond paste into the butter- sugar mixture and continue beating until smooth, scraping down the bowl occasionally. Beat in the eggs, one at a time, then beat in the vanilla. Stir in the flour mixture with a rubber spatula until just incorporated and a thick batter forms.
- Dollop small mounds of batter into the prepared pan and spread evenly into the corners. Scatter the sprinkles evenly over the batter and then sprinkle with the pine nuts. Gently press to adhere. Bake, rotating the pan halfway through, until the top is deep golden brown and the pine nuts are toasted, 40 to 45 minutes.
- Let the bars cool completely, then run a thin knife around the edges to release. Remove from the pan; cut into 1 1/2-inch squares.
