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    You are in: Home / Community Forums / Italian Cooking / Need recipe for NY style Italian macaroons aka pignoli cooki
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    Need recipe for NY style Italian macaroons aka pignoli cooki

    Tue Dec 20, 2011 5:24 pm Groupie
    I'm looking recipe for NY style Italian macaroons aka pignoli cookies. Please read the whole post and don't just Google me something. I can Google a recipe myself. Actually until I started to Google for a recipe I never knew there was another version of these cookies. All I know is that all the recipes I have found thus far are nothing like what I'm looking for. They all contain either Marzipan or almond paste as well as pignoli (pine nuts) which so far is correct. However the end result which can be seen in all the pictures that accompany these recipes, is a crisp flat cookie. The cookies I'm looking for are very chewy and soft centered almost raw like American cocoanut type macaroons. They are also shaped small and high like American cocoanut macaroons, not flat. Often times Italian bakeries in NY place them in small foil cupcake/candy type liners. I know they are baked, but almost have the texture of uncooked marzipan rolled in pignoli nuts. Anyone know what I'm talking about and have a recipe they have tried?
    Wed Dec 21, 2011 12:12 pm
    Forum Host
    Hi Steve,
    I know exactly the cookies you are looking for.....I did have a recipe for them at one time (I used to make them), but that was decades ago. I won't have time to look through my boxes of old recipes/cookbooks up in the attic until after the 26th. If I find the recipe I'm thinking of, I will post it here for you.

    In the meantime the only other thing I can think of is using a recipe for Italian almond paste crescent cookies (which are usually covered in sliced almonds), shaping the dough to the shape/size of your preference and covering the cookies with pignoli instead of the almonds. icon_confused.gif

    Buon Natale!
    Wed Dec 21, 2011 11:44 pm
    Forum Host
    From the Sicilian side of my family, Zia Alda's recipe for Pignoli Amaretti.

    makes about 3 to 3 1/2 dozen

    2 cans almond paste (not marzipan), coarsely crumbled
    1 1/2 cups powdered sugar
    1/2 teaspoon salt
    2 large egg whites
    2 tablespoons honey
    1 cup (about 4 1/2 ounces) pine nuts

    Preheat oven to 350°F. Line two cookie sheets with parchment paper.
    With a mixer, break up almond paste until it is coarse crumbs (pea size).
    Add powdered sugar and salt, continue to mix until finely ground. Add egg whites and honey, mix until well combined.

    Using an overfilled teaspoon for each cookie, roll the dough into 1-inch balls. (Keeping your fingers wet with water helps to keep the dough from sticking to your hands.) Place cookies 2 inches apart on lined cookie sheets.
    Gently flatten each cookie and press some pine nuts into the cookie to cover the top.

    Cookies can be baked two pans at a in the upper third of the oven, the other in the lower third of the oven, switching position of sheets and turn them 180° halfway through baking. Bake them about 12 to 15 minutes, or until slightly golden brown and soft and springy. Remove from oven and and transfer to wire racks to cool completely before serving.
    Thu Dec 22, 2011 6:17 am Groupie
    Thanks Dee.
    Fri Dec 23, 2011 1:20 pm
    Forum Host
    You're welcome, Steve - I hope that is the recipe you are looking for.

    Just make sure you use the canned almond paste - the kind in the tubes is too dry and makes the cookies crumbly instead of chewy. icon_confused.gif
    Sat Dec 24, 2011 12:12 pm Groupie
    Maybe they will be better when they thoroughly cool, but my first batch has mixed results. The consistency if exactly what I want. However I took a shortcut and instead of using lined cookie sheets I placed Reynolds baking cups on the cookie sheet instead. Those are foil cupcake papers that have an inner paper liner so you can bake right in the cup. Well everything I have read says not to grease paper for this type of cookie or they will spread. My cookies stuck to the paper?
    Thu Dec 29, 2011 8:16 pm
    Forum Host
    I have never had a problem with the cookies sticking to the ungreased parchment paper, Steve. I am familiar with the foil/paper cupcake liners you used - to the best of my recollection, although the liners are "paper," they are not really cooking parchment. icon_confused.gif

    Aside from the sticking issue, it sounds like the recipe has given you the texture you are looking for icon_smile.gif

    I hope you will share/post the recipe when you get it perfected. icon_smile.gif
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