Pinolati

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Pinolati Ingredients

200 g Ground almonds	3 Egg whites
300 g Caster (granulated) sugar	200 g Pine nuts (pignoli)

Instructions for Pinolati

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi) Date: Sat, 12 Feb 94 18:44:03 +1100 In response to a recent request for recipes for some Italian biscuits/ cookies made with pignoli....here is a collection of a variety of different types which are popular in Italy...I hope they please!! Mix together the almonds, sugar and 2 of the egg whites, working the ingredients together to a pliable (not crumbly) almond paste dough. Preheat the oven to 450F. Put the remaining egg white in a bowl and break up with a fork. Spread the pine nuts out on a plate. Take small pieces of the almond paste in your fingers and roll into about 30 walnut-sized balls. Dip each ball in egg white, then roll in the pine nuts until evenly coated. Put the balls in paper petit four cases and place on baking sheets. Bake for 5 minutes. Transfer to wire racks and leave to cool. Makes about 30 REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CookiesCuisine: Uncategorized

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