Posted by: Jonjon | November 11, 2009

Cookies – Pignoli 8/10 without toasting the nuts


11 11 20090818_511

 

http://www.google.co.nz/search?hl=en&source=hp&q=325f+to+celcius&btnG=Google+Search&meta=&cts=1257822337574&aq=1&oq=325f

 

34% sugar, 41% egg white, salt, egg whites, vanilla extract, orange zest to nut mixture (50% almonds and pine nuts)

 

makes about 40 cookies

 

1-1/4 cups pine nuts (plus more for garnish)                  135 – 170g pinenuts              100-113g

1 cup whole raw almonds (not roasted)                         146g raw almonds        97g

1/2 cup sugar                                                                100g                                        66g

1 teaspoon finely grated orange zest                                                                              0.66tsp

1/4 teaspoon salt                                                                                                          1/8tsp

3 large egg whites                                                         120g                2 egg whites

1/2 teaspoon pure vanilla extract                                                                                   1/3 tsp

 

Preheat oven to 325 (130C)  degrees 160C. Spread 1-1/4 pine nuts and the almonds on a baking sheet. Toast about 8 minutes. Let cool.

 

Grind nuts in a food processor with 6 tablespoons sugar until finely ground. Transfer to a large bowl. Add orange zest and salt. Mix thoroughly.

 

Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanila and beat until stiff peaks form. Fold into nut mixture.

 

Line baking sheets with either Silpat or parchment. Form cookies into balls, about 2 teaspoons each. I use a melon baller and dip it in water when it gets sticky. Flatten cookies slightly. Brush with the last egg white and press a few pine nuts in the top for garnish.

 

Bake until slightly golden about 14-15 minutes.

 

Conclusion

I forgot to toaste the nuts. But tasted quite good, especially with the addition of the orange zest. I baked it in the oven at 150C for 25 minutes but it was still mushy and has not turned golden or crunchy on the outside yet. Maybe next time will increase the oven time for 10 more minutes.

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