How to Make Fancy Dipped Oreos

You are going to love to make these. I've been making these fun dipped oreos with pattern tops for a while now and everyone wants to know how to make them and no one can believe how easy they are.  There are a few different methods for making these kinds of oreos and I think I have gotten it down to the easiest method with the best result. I'm going to give you links to where you can buy the materials you need to make these and I'm writing this post early enough in case you want to do these for Christmas.  I put a three-tiered plate stand out full of these last year on my Christmas Eve buffet in a variety of holiday patterns and they were really cute (and got devoured).

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Pignoli

Brian and I go to an Italian conversation group on Sunday nights and tonight is the last class for this session. I wanted to take something to hand out to everyone and I figured what better then these Pignoli - Italian pine nut and almond cookies. Brian loves these cookies and I even love them, and I'm not much of a cookie person at all. These are very light and have no egg yolk or butter in them. And you can't believe how great they are with an espresso until you try them.

Pignoli

For a printer friendly recipe click here

adapted from Martha Stewart

makes about 35 - 40 cookies, depending on the size you make them

 
Ingredients:

• 1-1/4 cups pine nuts (plus more for garnish)
• 1 cup whole raw almonds (not roasted)
• 1/2 cup sugar (8 tablespoons, divided)
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon salt
• 3 large egg whites, divided
• 1/2 teaspoon pure vanilla extract

Instructions:

Preheat oven to 325 degrees. Spread 1-1/4 pine nuts and the almonds on a baking sheet. Toast about 8 minutes. Let cool.

Grind nuts in a food processor with 6 tablespoons sugar until finely ground. Transfer to a large bowl. Add orange zest and salt. Mix thoroughly.

Beat 2 egg whites until fluffy. Gradually add remaining 2 tablespoons sugar and the vanila and beat until stiff peaks form. Fold into nut mixture.

Line baking sheets with either Silpat or parchment. Form cookies into balls, about 2 teaspoons each. I use a melon baller and dip it in water when it gets sticky. Flatten cookies slightly. Brush with the last egg white and press a few pine nuts in the top for garnish.

Bake until slightly golden about 14-15 minutes.