Recipe: Pine Nut Cookies AND Baked Egg Custard
A few years ago when we were in Myrtle Beach we stumbled upon an Italian deli called Toffino's and I discovered a part of my Italian dessert that I had never had. Pine Nut Cookies or Pignoli Cookies. YUM!!!!! Little round balls of love!
Well, each time we go back to Myrtle, I pick up a bag. Well, I decided getting these once a year and sharing them with my family (because I'm a good daughter) is not enough. I set out to find the recipe. I looked in all my Italian cookbooks. Not one had it. So I searched the web. Recipezaar had several recipes and I probably could have used any of them, but I still wanted something from someone with a little more clout and experience. I wanted something from an Italian. So I searched one more place. Lidia's Italy website. And lo and behold, there it was. For those of you who don't know who Lidia is, she is the chef on a PBS show called Lidia's Family Table. She has several cookbooks. She has the chops. and the credentials. Her, I trust!
So, I copied the recipe, gathered the ingredients, and on Saturday decided to make the cookies And then mess them up. The recipe calls for THREE egg whites, but I wasn't paying attention and put in four egg whites. The mixture was much to sticky and wet. But as almond paste is not cheap, I decided to give it a whirl. Fortunately, the extra egg white only made the cookies spread more than they should. The flavor and chewiness of the cookie are spot on. So, next time, I'll pay better attention.
Where to get this recipe - Follow this link.
(Since I followed this recipe exactly (except for that little egg mishap) and it is her recipe, I don't think I'll re-type it here)
Now I'm left with 4 egg yolks and 1 egg (it was the first egg I cracked when trying to get the yolk. The yolk broke before I could get it away from the egg white) What am I going to do? I made Baked Egg Custard! YUM
Baked Egg Custard
3 Egg Yolks
1 egg
1 Cup Milk (I used Skim)
1 tsp Vanilla Extract (or to taste)
Pumpkin Pie Spice
Combine eggs, milk, sugar and vanilla.
Beat until well combined, but not foamy.
Place four 6-ounce custard cups or one 3 1/2 cup souffle dish in a 88x2 inch baking dish on an oven rack. Pour egg mixture into custard cups or dish. Sprinkle with pumpkin pie spice. (or with nutmeg or cinnamon). Pour boiling water into the baking dish around custard cups oe dish to a depth of 1 inch.
Bake at 325 degree oven for 30-45 minutes for custard cups (50-60 minutes for dish) or till a knife inserted near the center comes out clean. Serve warm or chilled.
Serves 4.
(Directions for this recipe comes from Better Homes and Gardens New Cookbook (You know the red checked cookbook)). I altered the recipe ingredients from their recipe
Well, each time we go back to Myrtle, I pick up a bag. Well, I decided getting these once a year and sharing them with my family (because I'm a good daughter) is not enough. I set out to find the recipe. I looked in all my Italian cookbooks. Not one had it. So I searched the web. Recipezaar had several recipes and I probably could have used any of them, but I still wanted something from someone with a little more clout and experience. I wanted something from an Italian. So I searched one more place. Lidia's Italy website. And lo and behold, there it was. For those of you who don't know who Lidia is, she is the chef on a PBS show called Lidia's Family Table. She has several cookbooks. She has the chops. and the credentials. Her, I trust!
So, I copied the recipe, gathered the ingredients, and on Saturday decided to make the cookies And then mess them up. The recipe calls for THREE egg whites, but I wasn't paying attention and put in four egg whites. The mixture was much to sticky and wet. But as almond paste is not cheap, I decided to give it a whirl. Fortunately, the extra egg white only made the cookies spread more than they should. The flavor and chewiness of the cookie are spot on. So, next time, I'll pay better attention.
Where to get this recipe - Follow this link.
(Since I followed this recipe exactly (except for that little egg mishap) and it is her recipe, I don't think I'll re-type it here)
Now I'm left with 4 egg yolks and 1 egg (it was the first egg I cracked when trying to get the yolk. The yolk broke before I could get it away from the egg white) What am I going to do? I made Baked Egg Custard! YUM
Baked Egg Custard
3 Egg Yolks
1 egg
1 Cup Milk (I used Skim)
1 tsp Vanilla Extract (or to taste)
Pumpkin Pie Spice
Combine eggs, milk, sugar and vanilla.
Beat until well combined, but not foamy.
Place four 6-ounce custard cups or one 3 1/2 cup souffle dish in a 88x2 inch baking dish on an oven rack. Pour egg mixture into custard cups or dish. Sprinkle with pumpkin pie spice. (or with nutmeg or cinnamon). Pour boiling water into the baking dish around custard cups oe dish to a depth of 1 inch.
Bake at 325 degree oven for 30-45 minutes for custard cups (50-60 minutes for dish) or till a knife inserted near the center comes out clean. Serve warm or chilled.
Serves 4.
(Directions for this recipe comes from Better Homes and Gardens New Cookbook (You know the red checked cookbook)). I altered the recipe ingredients from their recipe