Recipe - Pinolati

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

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 walnutsized 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

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