Скачать с ютуб Pignoli Cookies Recipe from American Almond в хорошем качестве

Pignoli Cookies Recipe from American Almond

Learn to make this Pignoli Cookies recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond. YEILD 12 lb. Batter, approximately 32 Dozen Cookies INGREDIENTS FOR THE BATTER 7 lb. - American Almond Almond Paste 1 lb. 6 oz. - Egg Whites 2 lb. 15 oz. - Granulated Sugar 11 oz. - Invert Sugar As needed - Pignoli Nuts DIRECTIONS 1) Place the American Almond Almond Paste in the bowl of a mixer fitted with the paddle. On slow speed, add a small amount of the egg whites. Mix without aerating just to soften the paste. Add the sugar and mix slowly until blended. Then add the invert sugar. 2) Gradually add the remaining egg whites, mixing slowly until you have a smooth, soft batter. (Add only as much of the egg whites as needed to adjust the consistency.) 3) Spread the pignoli nuts out onto a sheet tray. Using a plain tube, pipe 1 ½-inch diameter cookies onto the pignoli. (This ensures that the pignoli nuts adhere to the cookies.) Then roll the cookies into uniform balls. Place them spaced 1 inch apart on greased sheet pans. 4) Bake immediately at 380°F until the pignoli cookies are golden brown, for approximately 18 to 20 minutes. VARIATIONS For Italian Almond Macaroons: Spread out American Almond Granulated Blanched Almonds onto a sheet tray. Using a plain tube, pipe 1 ½-inch diameter cookies onto the granulated almonds. (This ensures that the nuts adhere to the cookies.) Then roll the cookies into uniform balls. Place them spaced 1 inch apart on greased sheet trays. Let the cookies sit at room temperature overnight to dry slightly. Indent the center of each cookie with a dowel then fill with bake stable apricot filling. Bake at 400°F until golden for approximately 15 minutes. For Italian Cherry Macaroons: Fill a pastry bag with a star tip. Pipe rosettes of batter onto greased sheet pans spaced 1 inch apart. Place a glacé cherry or a blanched almond in the center of each cookie. Let the cookies sit overnight to dry slightly. Bake at 400°F until golden for approximately 15 minutes. FINISHING IDEAS After baking, dip one half of each macroon in melted chocolate.