Pine nuts. Pignoli. Most of us are familiar with pignoli cookies (biscotti ai pinoli) and delicious Italian pesto sauce, of which pignoli are an essential ingredient, but did you know that these wonderful tidbits are also good for you? Depending on the species of pine tree, pignoli contain up to 34% protein! They are also a source of dietary fiber. And, pine nuts are not nuts at all; they are seeds. People have been eating pignoli since the time of Fred Flintstone. They are not only used in cookies, but are added to meat and fish dishes, sprinkled on vegetables and salads, and baked into breads. Pesto may be the most well-known sauce used in Italian cooking that incorporates pignoli as a main ingredient. The word “pignoli” comes from the Italian “pignolo”, meaning an overly fastidious or extremely meticulous person, probably in reference to the intense labor of harvesting them. Red Horse Market now has fresh pignoli available, located just over the salad buffet. We found a great recipe for pignoli cookies for you at recipesitalian; treat your family to a delicious homemade dessert cookie today! Ingredients: 1 1/4 lb almonds; ground fine 1 cup butter 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt 2 cup flour, or a little less 1 cup pine nuts, chopped 1 granulated sugar 1 sweetened milk, optional Method: Cream Butter and sugar together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk.
Posted on: Tue, 15 Jul 2014 12:43:02 +0000
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