Pignoli are a sticky little riff on amaretti biscuits, made with almonds and pine nuts. They're naturally gluten free and pretty quick to knock up in a hurry. Perfect with your morning cuppa, or afternoon cuppa. Or for breakfast (ahem).They'll be very soft when they come out of the oven, but will firm up as you leave them to cool (if you can).
Pignoli (makes around 20)
You'll need:
- 340g ground almonds
- 300g icing sugar
- 4 egg whites
- A handful of pine nuts
- Preheat the oven to 170c / gas 3.
- Whisk the egg whites until they form stiff peaks.
- Gently mix in the icing sugar and the ground almonds.
- Line a baking sheet with baking parchment. It's a good idea to brush it with some oil or melted butter as the pignoli are quite sticky.
- Put teaspoonfuls of mixture onto the sheet. Space them well apart as they will puff up when cooked.
- Sprinkle each one with a few pine nuts.
- Bake for around 15 minutes until golden brown.
These look amaaaaazing!
ReplyDeleteThanks Becs, glad you like em!
ReplyDeleteWhen I make these, I can predict they'll barely make it out the oven before I've scoffed the lot!
ReplyDelete