Wow! My great Uncle Philly Had an🇮🇹Italian bakery in New York and he would send us a huge pink Box of everything from the cookie case at Christmastime.. Those cookies lasted us well into the New Year and we would covet our favorites!! These were one of mine.. 💛 thank you Alessandra!!
Allessandra, I recently discovered you and you are such a sweet heart. Just your energy is so pleasant and your recipes look so good. Last few years items so common and always available are hard to find. Could not find cocoa powder for 2 years at my local store, and hazelnuts, let alone pine nuts, almond paste and couverture chocolate. I've tried several sources and the chocolate was terrible and nuts were poor quality. Tired of spending for poor quality ingredients. Is there a good source for such items. I call around specialty stores and not available. What's going on don't know. Just thought you might have suggestion. Ive looked up recipes for almond paste but just wonder if it's as good or will come out right....
thank you so much for watching. Where do you live? Trader's Joe in USA has amazing selection of nuts. I would get so upset because lots of stores sold rancid hazelnuts.
You're absolutely right! Confectioners' sugar would be a much better choice for pignoli cookies. Granulated sugar can indeed be gritty, especially when it's not fully incorporated into the dough. Thank you for watching!
Thank you for watching ! Pignoli cookies spreading excessively in the oven can be due to several factors: Too much moisture in the dough: If the egg whites are overbeaten or there's excess moisture from other ingredients, the cookies will spread more. Oven temperature too low: If the oven isn't hot enough, the butter will melt slowly, causing the cookies to spread before they set. Not enough flour: While pignoli cookies don't have much flour, it's still important for structure. If your recipe calls for flour and you've used less, the cookies may spread. Not chilling the dough: Chilling helps the butter solidify, which in turn helps prevent spreading. To prevent spreading, consider these tips: Measure ingredients carefully: Make sure to use the correct amounts. Don't overbeat the egg whites: Beat them just until frothy, not to stiff peaks. Chill the dough: Even a short 30-minute chill can make a difference. Use an oven thermometer: Ensure your oven is reaching the correct temperature. Slightly flatten the cookies: Before baking, gently press down on the dough balls to help them hold their shape. If your cookies still spread, try adding a tablespoon or two of additional flour to the dough. Remember to start with a small amount and adjust as needed.
Too Much Fat: If there's too much fat (like butter) in the dough, it can cause the cookies to spread. Make sure to follow the recipe's fat measurements closely. Insufficient Flour: If there's not enough flour or the flour wasn’t measured correctly, it might not provide enough structure for the cookies. Ensure you're using the right amount and measuring properly. Warm Dough: If the dough is too warm when you put it in the oven, it might spread more than expected. Try chilling the dough for a bit before baking. Overmixing: Overmixing the dough can incorporate too much air, which can affect spreading. Mix just until the ingredients are combined. Oven Temperature: An oven that's too hot can cause cookies to spread quickly. Use an oven thermometer to ensure your oven is at the right temperature. Baking Sheet: If your baking sheet is too warm or greased, it can affect how the cookies spread. Using parchment paper or a silicone baking mat can help. Adjusting these factors should help you get the desired shape for your pignoli cookies! Good Luck!
Perfect recipe
@@debrahartmann2840 thank you very much
Wow! My great Uncle Philly Had an🇮🇹Italian bakery in New York and he would send us a huge pink Box of everything from the cookie case at Christmastime.. Those cookies lasted us well into the New Year and we would covet our favorites!! These were one of mine.. 💛 thank you Alessandra!!
That’s truly a wonderful memory. We really need to do more things like that. God bless 💕
Meravigliosa! Brava Alessandra! Buno Natale e grazie.
Thank you Rachele. Buon Natale a te e i tuoi cari. 🎅🏼🎄💫🥰🇮🇹
Thank you!! I love all your recipes. ♥️
Thank you Michele, you just made my day. 🎄💫🥰
I made your recipe and they came out perfect nice and fluffy not gooey ...thank you Alessandra
Thank you so much for letting me know. 🥰 need to make them again soon.
Allessandra, I recently discovered you and you are such a sweet heart. Just your energy is so pleasant and your recipes look so good.
Last few years items so common and always available are hard to find. Could not find cocoa powder for 2 years at my local store, and hazelnuts, let alone pine nuts, almond paste and couverture chocolate. I've tried several sources and the chocolate was terrible and nuts were poor quality. Tired of spending for poor quality ingredients.
Is there a good source for such items. I call around specialty stores and not available. What's going on don't know. Just thought you might have suggestion.
Ive looked up recipes for almond paste but just wonder if it's as good or will come out right....
thank you so much for watching. Where do you live? Trader's Joe in USA has amazing selection of nuts. I would get so upset because lots of stores sold rancid hazelnuts.
Could I use amend flour
Absolutely! Try my amaretti lemon cookies. Gluten free and so delicious
th-cam.com/video/eg15E5w1AQg/w-d-xo.html
I dip them into hot honey then color sprinkles!
Thank you for watching. I will certainly try. 💕 buon natale
Wouldn't sugar be gritty, what not confectioners sugar instead ?
You're absolutely right! Confectioners' sugar would be a much better choice for pignoli cookies. Granulated sugar can indeed be gritty, especially when it's not fully incorporated into the dough. Thank you for watching!
Why my pignoli cookies spread a lot in the oven ?
Thank you for watching ! Pignoli cookies spreading excessively in the oven can be due to several factors:
Too much moisture in the dough: If the egg whites are overbeaten or there's excess moisture from other ingredients, the cookies will spread more.
Oven temperature too low: If the oven isn't hot enough, the butter will melt slowly, causing the cookies to spread before they set.
Not enough flour: While pignoli cookies don't have much flour, it's still important for structure. If your recipe calls for flour and you've used less, the cookies may spread.
Not chilling the dough: Chilling helps the butter solidify, which in turn helps prevent spreading.
To prevent spreading, consider these tips:
Measure ingredients carefully: Make sure to use the correct amounts.
Don't overbeat the egg whites: Beat them just until frothy, not to stiff peaks.
Chill the dough: Even a short 30-minute chill can make a difference.
Use an oven thermometer: Ensure your oven is reaching the correct temperature.
Slightly flatten the cookies: Before baking, gently press down on the dough balls to help them hold their shape.
If your cookies still spread, try adding a tablespoon or two of additional flour to the dough. Remember to start with a small amount and adjust as needed.
You never said the oven temperature
Hi Debra,
325 degrees Fahrenheit for 22 to 25 minutes. Do not overcook. Thank you so much for watching.
Why do my pignoli cookies spread in the oven ?
Too Much Fat: If there's too much fat (like butter) in the dough, it can cause the cookies to spread. Make sure to follow the recipe's fat measurements closely.
Insufficient Flour: If there's not enough flour or the flour wasn’t measured correctly, it might not provide enough structure for the cookies. Ensure you're using the right amount and measuring properly.
Warm Dough: If the dough is too warm when you put it in the oven, it might spread more than expected. Try chilling the dough for a bit before baking.
Overmixing: Overmixing the dough can incorporate too much air, which can affect spreading. Mix just until the ingredients are combined.
Oven Temperature: An oven that's too hot can cause cookies to spread quickly. Use an oven thermometer to ensure your oven is at the right temperature.
Baking Sheet: If your baking sheet is too warm or greased, it can affect how the cookies spread. Using parchment paper or a silicone baking mat can help.
Adjusting these factors should help you get the desired shape for your pignoli cookies!
Good Luck!
@@alessandrasfoodislove thank you so much for your helpful tips 🤗