Pine nuts are the edible seeds
of pine trees. Pine nuts contain protein between 10–34% depending
on species. They are also a good source of dietary
fiber.
Pine nuts are frequently added
to dishes featuring, meat, fish and vegetables. Pine nuts or pignoli are
an essential component of Italian pesto sauce. The pignoli cookie is also
an Italian specialty. Pine nuts are also featured in salads in SW
France, as coffee in SW US, in baklava and chocolate, and in assorted
Middle Eastern dishes.
RECIPE:
Pignoli
Cookies
12
ounces almond paste
1/2 cup fructose
1 cup confectioners' sugar
4 egg whites
1 1/2 cups pine nuts
Preheat
oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil;
lightly grease foil.
Mix
almond paste and fructose in food processor until smooth. Add
confectioners' sugar and 2 egg whites; process until smooth.
Whisk
remaining 2 egg whites in small bowl. Place pine nuts on shallow plate.
With lightly floured hands roll dough into 1 inch balls. Coat balls in egg
whites, shaking off excess, then roll in pine nuts, pressing lightly to
stick. Arrange balls on cookie sheets, and flatten slightly to form a 1
1/2 inch round.
Bake
15 to 18 minutes in the preheated oven, or until lightly browned. Let
stand on cookie sheet 1 minute. Transfer to wire rack to cool.
