Pignoli cookies are delicious and impressive, so a “party perfect” cookie tray just wouldn’t be complete without them! I have used the Epicurious recipe for years, and I always get great results. The posted recipe calls for canned almond paste, but I buy almond paste by the pound at a local Italian deli.
1 1/2 cups softened butter
3/4 cups confectioner’s sugar
1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/3 cup cornstarch
Preheat oven to 350. Line two baking sheets with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla extract and mix until blended. Add flour and cornstarch, and mix thoroughly.
Spoon mixture into a pastry bag fitted with a large star tip (I used the Wilton #806 round tip). Pipe cookies onto baking sheet and press sprinkles into tops, and flatten slightly. Bake for 15 minutes, or until golden brown.
If you like coconut, you’d better double this recipe!! These biscotti smell so good and are so delicious that you’ll be tempted to eat an entire loaf as they exit the oven. (Okay…maybe that’s just me.) The recipe is adapted from Sweet Maria’s Italian Cookie Tray.
DOUBLE COCONUT BISCOTTI
One stick (8 tbsp) butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups sweetened flaked coconut (I love Mounds brand)
2 cups flour
1 1/2 teaspoons baking powder
1/4 tsp. salt
Preheat oven to 350. Beat butter and sugar until light. Add the eggs and extracts. Mix well. On low speed, add coconut. Gradually add flour, baking powder and salt. Divide the dough into 5 equal pieces. If the dough is sticky, dust with additional flour. Form the dough into small loaves about 8″ long and 2″ wide. Place loaves on a cookie sheet lined with parchment paper, spaced 3″ apart.
Bake until golden, about 20 – 25 minutes. Remove from oven and carefully remove loaves, using two metal spatulas, onto wire cooling racks. Cool.
Place cooled loaves on cutting board. Using a serrated knife, carefully slice into 1/2″ slices. Place slices on cookie sheet, arranged in a single layer. Return to oven and toast for 12 – 15 minutes, or until lightly browned. Cool toasted biscotti on wire cooling racks. Store in airtight containers.
I’ll be assembling the tray soon…check back for photos!
Note: These cookies are wonderful additions to the holiday cookie tray, too!!