Ask Chef Walter: Pinoli Biscotti – Chef Walter Potenza

by Executive Chef Walter Potenza, contributing writer

Friends:

One of the most popular cookies to make for the holidays is Biscotti ai Pinoli, or pignoli cookies. They originate from the deep-seated Southern Italian and Sicilian cuisines, more precisely from Sicily, Calabria, and Campania. These regions pride themselves on a long tradition of sweets made with almonds, many of which were influenced by Arab settlers who brought almonds, citrus, and exotic spices to Italy during the Middle Ages. The use of almond paste and pine nuts reflects this fusion of cultures.

Almond Paste and Pine Nuts Cookies made from almond paste give tawny or golden, chewy bodies with a rich, nutty flavor. Stone pine trees are native to the Mediterranean. The nuts or seeds of this tree, called pine nuts or pinoli, possess a buttery, faintly resinous flavor. Because of the effort in collecting them, they are considered a costly delicacy. The pine nut has been a delicacy since Roman times and was used in both main courses and desserts.

Moreover, it has a robust nutritional and culinary appeal. It is naturally gluten-free because it is made with almond paste and no flour. The almonds and pine nuts are rich in proteins and healthy fats. They are also versatile because while most traditional versions are prepared exclusively with almond paste and pine nuts, some variations include the pinch of lemon zest or extra flavoring with vanilla extract.

In Italy, these biscotti are mainly served during special occasions such as Christmas, Easter, and weddings. Their beautiful presentation and subtle flavor make them the favorite dessert at festive gatherings and as gifts.

They became especially popular in Italian-American communities, particularly in the Northeast United States, where many Southern Italian immigrants settled. Italian bakeries like New York, Boston, and Providence are renowned for offering these treats alongside classic pastries like cannoli and sfogliatelle.

Fun Facts

Pine Nut Harvesting: It may take 15-25 years for a stone pine tree to develop its first pine cones, and the nuts are hand-harvested, making them among the most expensive nuts in the world.

Arab Influence: Almonds and pine nuts brought by the Arabs during their domination of Sicily between the 9th and 11th centuries significantly shaped Italy’s pastry tradition.

Longevity: When stored properly, these cookies stay fresh for longer periods due to their high nut content.

So: let’s go to the kitchen and make some. 

The recipe Biscotti ai Pinoli

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the Dough: Crumble the almond paste into small pieces in a large mixing bowl. Add the granulated sugar and powdered sugar. Mix well until the texture is grainy.

Incorporate the Egg Whites: Gradually add the beaten egg whites to the almond mixture, mixing until smooth. The dough will be thick and sticky. If using vanilla extract, add it now.

Shape the Cookies: With moistened hands or using a spoon, take a portion of dough, about one tablespoon, and roll it into a ball. Dip each ball generously in pine nuts, pressing them softly onto the surface.

Bake: Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 15-18 minutes until the edges are set and lightly golden and the pine nuts are toasted.

Cool: The cookies should be cooled on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

Almond Paste Quality: Use high-quality almond paste for the best flavor and texture. Avoid marzipan, which has a higher sugar content. If the dough is sticky, dampen your hands and shape the cookies. Store in an airtight container for up to 5 days or freeze for extended storage. Enjoy these chewy, nutty delights with espresso or a sweet dessert wine!

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Chef Walter will be here on Sunday with his regular Ask Chef Walter columnn!

Meet Chef Walter!

There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.  

Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets.  And now – RINewsToday!