Lemon pinoccate
Instructions
Toast the pine nuts in the oven at 150 degrees, without letting them Brown too.
Put sugar in a casserole with 40 g of water.
Cook at low heat, getting a syrup (you must be holding a drop wire between your thumb and forefinger, opening your fingers).
Remove from heat, add pine nuts, juice and lemon rind then shuffled quickly, until sugar becomes whitish.
Spread the mixture in dollops on hosts, let cool, then cut out the communion wafers to cupcakes (closed on a tin box or plastic will keep for a long time).
Ingredients and dosing for 6 persons
- 150 g of sugar
- 150 g of pine nuts
- 1 tablespoon of lemon juice
- 1 teaspoon of grated lemon rind
- 12 hosts