Pignoli cookies

Let's call this the official start of the holiday season!  That means plenty of cookies!  I can't wait to enjoy some of our family favorites - a few recipes that I feel are must-haves for the season (like those soft and chewy chocolate gingerbread cookies and those divine tri-color cookies, which my husband recently requested for his birthday).

Today, I want to share pignoli cookies.  They are one of my favorite treats to pick up from the Italian bakery though, admittedly, I haven't been a good customer since I started baking a lot more in recent years.  There is an Italian bakery in my neighborhood that I used to take my little one to often and my favorite thing to get there was always the pignoli, or pine nut, cookies.

If this bakery had tri-color cookies, I would've dived for those but since they don't, I always went for some of these delicious, chewy pignoli cookies.  The little guy loved to get the almond cookies with a red or green cherry on top (the cookie base was essentially the same as the pignoli).  That was always rather amazing because there's no way he'd eat an actual cherry straight up in real life.

And there are many weekend mornings where we head into New York City and end up at Ferrera Bakery in Little Italy.  I sometimes have a doctor's appointment nearby and my husband usually takes the little one there for "a snack".  When I come to meet them, after the little one has (typically) enjoyed a plate of tri-color cookies, I have to take a minute to admire their beautiful display of pine nut cookies, biscotti, miniature cakes, canoli, gelato, and so much more.  I love French pastry and desserts but we sure owe the Italians for some truly amazing cuisine.

Now back to pignoli cookies.  I love the base of this cookie - an abundance of almond flavor from almond paste.  It's one of my all-time favorite baking ingredients, and I particularly favor Love 'n Bake almond paste.  These pignoli cookies are very similar to the almond macaroons that I love to make; in this case, the almond cookie is encrusted with pine nuts.  You can roll the dough completely in pine nuts or press some over the tops of the cookies.  The pine nuts add a nice crunch against the sweet, fragrant, and oh-so chewy almond cookie itself.  The combination is divine and one I'd love to see on any upcoming holiday cookie platter.  I love it anytime for that matter. 

Italian almond cookies, Sicilian style

Speaking of making variations of the same thing, if it's not chocolate cake, it's often some kind of almond cookie of the chewy, almond-paste variety.  I really do just adore almond pastries of all kinds!

So this version comes from the great David Lebovitz, so you know it's going to work and it's going to be good.  And it is.  I added the "Sicilian style" title to these because they're supposed to mimic almond cookies often found in Sicily and plus, they help me differentiate this recipe from other ones I've made before.  And I had fun making (and eating) this batch of almond cookies.  For a switch, these are made with almond meal instead of almond paste.  You kind of make the almond paste yourself when you take the almond meal and combine it with egg whites.  

For another twist, these cookies have a few spoonfuls of apricot jam in them.  Right away, I'm behind this idea because anything involving almond paste/almond cream and apricot jam is always delicious (honestly, I have tested this out many times and it's been proven true over and over again)!  The jam adds extra moisture and makes me think of apricot kernels that are in some amaretti cookies; it's probably why I associate almond pastries with apricot.

These cookies are easy to make.  Once you make the dough (no mixer needed), you shape little rounds into ovals and roll them in some lightly beaten egg white.  Then, roll the cookies in sliced almonds or pignoli nuts (which are great but very expensive), or you could even leave them plain or "nudi".  Instead of oval, you can certainly shape simple rounds but I have to say the shape is a little whimsical and fun to me.  

I thought these cookies turned out so cute!  Maybe it's their gnocchi-like shape (particularly when it comes to the "nude" ones, which I made for my son who had some teeth extractions and needs to avoid nuts for about a week), or the fact that the almond encrusted ones look like little porcupines.  I'm not altogether sure but they made me smile and then made me very happy when I tasted them! These cookies are all kinds of chewy and dense, yet soft and moist...just how I like them!

Dressing up for the holidays (3 cookies)

The holidays are a time for dress-up.  Personally, I love to dress up once in a while for a night out, for a special dinner that I'm looking forward to.  Most of us love an excuse to put on a dress and some jewelry (and use a small purse!) - it's a break from the usual routine, particularly if you're a mom on that treadmill of pick-up/drop-off during the week. 

But this being a baking journal, I'm not talking about dressing up - as in clothes - for the holidays.  I'm referring to "dressing up" your usual treats, taking a spin on them, fancying them up just a bit for this special time of year!

A small sample of my holiday cookie decorating supplies

'Tis the season when people break out the colorful sprinkles, sanding sugar, royal icing, and cookie cutters.  That's the case for me and I like to make some of our family favorite and try a few new cookies, cakes, or candy recipes without going too crazy.  Narrowing down the choice of recipes to try is a difficult process given limited time.  While I'm drawn to new recipes, I also want a sure thing during the holidays.  I think one of the solutions to that is to call up some of your favorite recipes and "dress them up"!

So today, I'd like to talk about three cookie recipes.  They're based on recipes I've made before that my family enjoys, but with a little holiday twist.  Maybe it'll inspire you to call up old favorites and add a little something special to them.

Cherry-Almond Cookies

First up, cherry-almond cookies.  I could write an ode to almond paste - I love it that much!  I love the smell, the taste, the chewy texture it brings to cookies like this one.  I make almond macaroons pretty often, it's one of my favorite cookies, and I also love the pignoli version.  For my holiday spin, I made this cherry version, which is essentially the same almond cookie base topped with a festive-looking candied cherry.  These jewel-like candied cherries are pretty easy to find in the supermarket at this time of year.  My little guy choose green but red is the other option, or a combination of both would be beautiful on a plate.

These almond cookies are easy to make, with just a handful of ingredients.  If almond paste was cheaper, I'd make them every month!  For this cherry version, the only change up I made was to add the candied cherry on top instead of the usual almond slices that I, personally, prefer. 

I was inspired to make a batch of these, thinking of my son.  These are the cookies he'd always pick from the local Italian bakery I used to take him to fairly often.  My husband also likes the cherries but I prefer the basic almond or nut-all-the-way version.  Luckily, there's room for everyone's preference because who says you can't mix the old with the new!  I made a few traditional almond ones for myself but I have to say I love the look of those shiny green baubles on top of these almond cookies for the holidays.

Tuiles with Dark Chocolate

This is a no-brainer and pretty much my life motto when it comes to dessert: Add chocolate! 

Yes - when in doubt, add dark chocolate.  I am a bonafide chocoholic, someone who rarely orders a non-chocolate dessert at a restaurant.  But beyond just that pure love of the stuff, I've been wanting to add a dose of chocolate to a batch of crisp tuile/lace cookies for some time.

My experience with chocolate covered tuiles goes back to that first cooking class I took as a teenager in school.  I adored those cooking classes where I first learned to cook in a kitchen by following recipes.  As I've mentioned before, I used to stop by on my free periods to hang out in the kitchen, help wash dishes (seriously!), and generally soak in the atmosphere.  I distinctly remember a batch of tuiles sitting on the counter there one day and some students drizzling chocolate over them.  I was offered a taste and was amazed by how good they were!  

So calling up those fond memories, I made a batch of almond-butterscotch tuiles, which I like very much.  For the chocolate pizazz, I drizzled (the way I remembered it that day in that class kitchen), dipped, spread, and sandwiched them in bittersweet chocolate.  Any way you do it, you can't go wrong with the addition of dark chocolate against this crisp, sweet, caramelized cookie studded with chopped almonds.  If you like toffee (yum!), you'll like this!

Chocolate adds an extra level of indulgence, richness, and decadence to treats like these.  Beyond tuiles, so many cookies would benefit from a little chocolate dip or coating!  I think the extra step is absolutely worth it during the holidays.

I usually like to make these crisp tuiles to serve along with ice cream, or shape them into serving containers to hold ice cream, but I think they make a very special addition to any Christmas cookie platter whether you add chocolate or not.

Sugar Doily Cookies

Now, finally...sugar cookies; they practically symbolize Christmas to me as far as cookies go, and because of that, I always make some at this time of year.  This is where, the star/tree/Christmas stocking/gingerbread men-type cooking cutters come out, along with a variety of sprinkles and maybe some royal icing.

To dress them up in a different way this year, I went with an idea from Martha and cut them to mimic a doily or lace pattern using small aspic cutters and pastry tips.  I've been drawn to the graceful look of those doily-looking sugar cookies for a while and wanted to give it a try for a special occasion. 

I have to say mine may not be exactly doily or lace like since I don't have enough cutters to make more intricate designs (general skill and patience also lacking).  But this is my interpretation and I really like them; I also wanted to make these cookies now because they remind me of snowflakes.

I think of these as a more elegant spin on sugar cookies.  But that's not to say I didn't put my holiday cookie cutters and sprinkles to use.  Traditions need to be honored!  And no matter what they look like, sugar cookies taste great and always smell delicious when baking.  All you need is a cup of hot chocolate to go along with a few of these.

When I eat a homemade sugar cookie, I'm reminded of how good simple things are...

Another reason to break out the almond paste

I've proclaimed my love of almond paste in the past and I'm saying it again!  Aside from chocolate, almond paste is one of my favorite ingredients to bake with.  I love how fragrant it is, how good it tastes, and how it gives cookies that delectable chewy texture.  Use it in cake or bread and the almond paste gives it a ton of almond flavor and a wonderful moisture. 

Almond-Orange Cloud Cookies - with chocolate on the right

Since my family and I love these intense almond cookies and they're easy to make, I'll make a batch every so often for no other reason than to enjoy them together. 

Over time, I've made a few variations of the basic chewy almond cookie recipe.  The cookies are basically flourless macaroons (not the French kind).  Generally, they're a simple combination of almond paste, egg whites, and sugar, with a little something added on top.  I've gone with just almonds, made the pignoli/pine nuts version, and added candied cherries for the holidays. 

This recipe was another excuse to play with almond paste and this time, these cookies feature orange zest.  I've been buying citrus like orange and grapefruit like mad since they're in season and because I need fruit to balance out all the chocolate I eat! 

I adapted the recipe from Joy the Baker, who traces it back to cookies she tasted at King Arthur Flour.  Her version uses orange zest and vanilla beans, which sounds terrific.  I love how you can tweak these cookies and take it in slightly different directions, and I imagine I'll make other variations in the future.

There are a few differences between this recipe and the other variations I mentioned.  Instead of confectioners' sugar, granulated sugar is mixed with the almond paste, although a generous coating of confectioners' sugar goes over the top of the cookies before baking.  You poke a few holes into the thick cookie dough and that, along with the coating of powdered sugar, gives them a cloud-like look.  I was pretty amazed that the confectioners' sugar didn't melt during baking and I think the finished cookies looked very nice (I was a little doubtful going in). 

Also in this recipe, instead of just adding egg whites into the mix (like I'm normally used to doing), the whites are whipped so they can be poured in gradually.  This is a practical way to do it because it allows you to control how much egg whites go in; if you need to, you can stop once the mixture thickens to a stiff paste.  I'm not absolutely sure but I suspect whipping the whites and even the use of granulated sugar creates more of a meringue like outer crust on these cookies.  However, the edges and center are still wonderfully soft and chewy.

To satisfy my curiosity, I added chocolate to some of the cookies!  I've never used chocolate in any almond paste cookies before but to my mind: almonds + orange + chocolate = a delicious combination.  That's one of my favorite combinations in a chocolate bar but, to be fair, I have a lot of "favorite" chocolate bar combinations.  I decided to finely chop the chocolate I used because I didn't want any big crunchy chunks to compete with the chewy texture because these cookies aren't meant to be eaten warm.

After tasting them, I say if you want a strong, clear almond and orange flavor, go with the plain orange zest.  If you like a bit more complexity and something to cut through the sweetness a bit, add the chocolate.

To try a simpler method, I also baked some without the indentations or confectioners' sugar on top.  They don't look as good as the "cloud" like ones but have the same crisp shell and deeply chewy edges and center.

When pressed (by me), my husband thinks he prefers the ones with chocolate best, which surprised me.  I kind of feel like maybe the chocolate is better reserved for that full-on warm, melted chocolate chip cookie experience as opposed to here where the almond paste is the star.  Frankly, I have no complaints about any of these cookies.  I roll my eyes in happiness while eating them but to be severely picky about it, I'd have to say the no-fuss basic almond cookies with nuts on top are still my favorite.

On a different note, I mentioned Joy's blog earlier.  It's one I've gotten used to checking in on in the past couple of years.  The other day, she wrote an interesting post on blogging and invited bloggers to leave their blog addresses in the comments.  As I was clicking away at some of them, it really hit me how much we all have in common in this gigantic community of food bloggers (and readers).  What we do and the scale of it may be vastly different but we all have this wonderful love of food, of cooking-eating-sharing and making memories around it.  I love this camaraderie of people who love to cook and eat, knowing that we all exist whether you have a food blog or not.  I really think food is one of the greatest bonds we all share with each other.

Happy holiday (cookie) season, 2018!

Happy Holidays!

Italian butter cookies - always festive and makes me think of the holidays

It's my favorite time of year again!  The best time, when baking takes center stage - our kitchen smells like sugar and spice, and sprinkles go flying everywhere!  No matter how hectic it is, with those long to-do lists, there's a magical quality about spending time making things and doing things for others at this time of year that makes it all worthwhile.  I look forward to gathering and sharing, spending peaceful time with family over platters of cookies and mugs of hot chocolate!

I wanted to dust this blog space with a little holiday cheer right now and what better way than to talk cookies and treats.  We may bake cookies all year round but come December, it is all about cookies.  It's no wonder we love the holidays!  It's especially fun to see all the variety, the colors, the festive decorations, the flavors that come alive during the holidays.  I love it all and while I certainly can't do it all, we have family favorites that we bake and we also try a few new things because there are just so many enticing recipes out there.  

Almond macaroons

I don't know who invented macaroons but it's genius.  When I say macaroons, a few things come to mine but I'm talking in general about that cookie with a crackly, somewhat crisp, outer shell that gives way to chewiness in the center.  I love to make this simple almond macaroon that's packed with almond flavor.  It's another cookie on my personal top-ten list.

This cookie gets its great flavor from almond paste, which I love in cookies and cakes.   I started making this cookie about a year ago and I just crave it every so often for that fragrant, sweet almond flavor and that chewy texture.  This cookie is similar to the one featuring pignoli or pine nuts that we see often in Italian bakeries.  I haven't had a chance to try making the pignoli version since I'm hooked on this one but I'll get to it eventually.  This cookie is great with a cup of tea in the afternoon.

Holiday baking, 2019 (part 1)

The holiday season is my favorite excuse to amp up on baking.  It's a year-round sport for me but come late November through the month of December, baking takes on a whole extra level of sweetness.  I'm savoring this time in the kitchen, and I thought it'd be fun to once again cobble together pics of some of the baking that's been going on in my kitchen.  We're baking plenty of family-favorites, with some new recipes mixed in.

Let's start with the peppermint-chocolate macarons shown above.  I'm no stranger to trying macaron recipes and even though it's always a high-wire act with uncertain results, I can't help myself.  Since it's the holidays, it's all about the peppermint - my son's favorite flavor this time of year - so I went with the chocolate and peppermint combo using Martha Stewart's recipe in her latest book, Cookie Perfection.  I wish I could say my macarons were perfection but I did have some cracked shells.  Overall, though, we ended up with a solid batch of macarons.  It was the first time I flavored the macaron shells with peppermint (as opposed to adding it in the chocolate ganache filing) and we really liked the result.

Did I mention it's all about the chocolate-peppermint right now?  I snuck in an early batch of my son's favorite peppermint brownies a few weeks ago.  By request, I'm actually making another batch today as I type this.  

For me, it's time to stock up on almond paste during the holidays.  A batch of pignoli cookies hit the table this season and I also made the cherry-almond macaroons just yesterday.  

They bake up, and disappear, very quickly.  I love having almond paste around and making some version of these chewy almond macaroons whenever I have extra egg whites on hand.

During this season of warm drinks, it's also nice to have simple cookies like hazelnut biscotti around for dipping.  I love a dry, crunchy biscotti filled with nuts!  It's also a great option when you want something a little less rich - that way, you have space for all the other chocolates and treats around us this time of year.  

What this elf is baking this holiday season

At this time of year, I like to think of myself as a little kitchen elf.  A very happy, joyful little elf who's just content to cook up meals and treats during this cozy time of year.  

I have many things I'd love to bake this month.  I know you can relate!  Realistically, there's only so much time and capacity.  And when it comes down to it, a lot of the baking and gift-giving has to happen right around that week before Christmas so we're working with a very narrow time-frame.  So while there are plenty of cookie, cake, candy recipes I'd love to get to, I end up trying just a few new recipes because there are some true favorites that we just have to have for the holidays.  I thought it'd be fun to share some of these musts with you today.  I'm sure you have your own holiday favorites (and probably don't need any more ideas from me - so consider this pure entertainment)...and I'd love to hear about some of yours if you feel like sharing!

*  First up...these Italian tri-color cookies.  These are one of the best things I learned to bake!  My family and I just love them with a passion.  I love using Scharffen-Berger bittersweet chocolate here; it tastes amazing and gives these "cookies" a genuine chocolate flavor that you might not get from the bakery. We have to have these at Christmastime (and other times of the year) - sometimes I make two batches if time allows.  They are time consuming to make but the recipe makes a big batch and the cookies freeze really, really well so they are a great make-ahead!  I save some for Christmas day because they're that special.

You know I love these cookies so much, I even turned them into mini cupcakes - a little (time-saving) twist I'm actually pretty proud of.

* When I think Christmas cookies specifically, this next cookie is the one.  I really only make these at Christmastime but I think this may have to change because it's just too amazing!  These chocolate gingerbread cookies are soft and chewy, like the best kind of chocolate chip cookie but with fresh ginger and holiday spices that I crave right now.  Even if you're not a fan of gingerbread per se (and I'm not), this is something to try because it'll knock your socks off.  It has the perfect amount of spices and it's so unusual, perfect for the holidays. 

* Given my serious love of baked goods with almond paste, these almond cookies are a must.  I make them all year-round but they are essential at Christmastime.  It helps that I can often get almond paste on sale this time of year, and I stock up.

The classic pine nut/pignoli version is great, too.  I like them all sorts of ways.

* For gift-giving (and munching), I love this toffee recipe. I've made it the last two Christmases and I intend to do it again.  They make great gifts and stored in a tin at room temperature, you can enjoy them for weeks.

* I made these peppermint brownies below on a whim last December and they turned out to be such a successful experiment.  I originally made them as a teacher's gift and my son fell in love after a taste.  It's based on a few recipes I cobbled together but the end result is a super moist, chocolate-mint brownie thanks to unsweetened chocolate and some Andes Mints.  It's fun to play dress-up for the holidays and the extra dark chocolate drizzle and peppermint candy on top make them sparkle.


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