Pignolate
Instructions
Chop the almonds a few at a time, each time adding 1 teaspoon of sugar.
Transfer the powdered almonds in 1 Bowl, combine remaining sugar and beat 1 egg white until foamy, then add the almonds.
Coarsely chop the pine nuts.
With wet hands take dough 1 bit at a time and form smooth balls then dip in egg white, slightly beaten and stayed put in pot 1.
Finally rotolarle in chopped pine nuts, coating entire surface.
Ingredients and dosing for 4 persons
- 200 g almond of shelled and skinned
- 380 g of sugar
- 2 egg whites
- 150 g of pine nuts