Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 10 minutes
Pignoli Cookies have a crunchy, nutty exterior and the most perfect, soft & chewy inside with almond flavor in every bite. They are made with almond paste, sugar, salt, pine nuts, and an optional dusting of powdered sugar. Enjoy these classic, Italian cookies at Christmas time or any time of the year that you have a craving! (makes 38 cookies, vegetarian, gluten-free)
Hi Everyone, these Pignoli cookies are a delight to have during the holidays, a special event, or any time of the year you crave these special cookies.
These sweet, almond-infused cookies (also, sometimes referred to as "Amaretti cookies") are delicious with a cup of hot coffee or tea.
They are surprisingly easy to make right in your food processor, with the following ingredients:
Preparation: Pleace the oven rack in the middle of the oven and preheat your oven to 350 degrees F (177 degrees C). Put the pine nuts in a shallow bowl for rolling the dough balls, set aside, for later. Line 2-4 rimmed baking sheets with silicone baking mats or parchment paper.
Make the dough: In your food processor, add 1-inch pieces of the almond paste, along with all the sugar, salt and pulse until it's blended and uniform (about 30-35 seconds). Partway through pulsing, you may need to use a spatula to turn over the cookie dough from the bottom to the top. The right texture will resemble cornmeal.
Add ⅔ of the egg whites and pulse until combined, reserve the remaining egg white to add to get the right texture. You want the dough to be wet and sticky (to help adhere the pine nuts to the outside).
Form the cookies: Using a small cookie scoop (2 teaspoons) scoop the cookie dough balls and stage them on the prepped baking sheets. You can place the dough in the refrigerator for 10-15 mins, to make the sticky dough easier to handle, if needed, before rolling. Roll each dough ball in the pine nuts. They need to be on the top of the cookie and not underneath, keep that in mind to make the precious (and expensive!) pine nuts last for all the cookies. You can experiment also with leaving some of to cookies without pine nuts if you have some picky eaters in the house! Make sure to space the cookies 2 inches apart on the baking sheet (please note that if many cookies are crowded on the sheet, it will add to the baking time).
Bake the cookies: Bake the cookie sheet for 15-18 minutes on the middle rack in the preheated oven. I recommend baking 1 sheet at a time to get the cookies perfectly golden and even in color – this does take longer but yields better results. When the cookies are done baking, allow them to cool completely before eating or storing them. The cookies are set up as they cool. Enjoy!
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Pignoli Cookies have a crunchy, nutty exterior and the most perfect, soft & chewy inside with almond flavor in every bite. They are made with almond paste, sugar, salt, pine nuts, and an optional dusting of powdered sugar. Enjoy these classic, Italian cookies at Christmas time or any time of the year that you have a craving! (makes 38 cookies, vegetarian, gluten-free)
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Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
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