Pignolats from Southern France

Ingredients for 1 servings:

• 250 g almond(s), ground
• 200 g powdered sugar
• 1 pinch of sea salt
• Bitter almond flavor, a few drops of
• 2 egg whites
• ½ tsp lemon(s) – zest, grated
• 160 g pine nuts
• Flour for the hands for processing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Pine nut croissants with espresso or dessert wine

Mix the almonds with the powdered sugar, a pinch of sea salt, and the bitter almond oil. Add the egg whites and lemon zest and knead everything into a smooth dough. Preheat the oven to 180°C. Line a baking sheet with baking paper. Scoop out walnut-sized pieces of dough and, with floured hands, shape them first into rolls, then into croissants. Pour the pine nuts onto a large plate and place the croissants in from both sides, pressing down lightly. Place the croissants on the baking sheet. Bake in the hot oven on the middle rack for about 15 minutes. Allow to cool. Makes about 25 croissants. The pine nut croissants taste delicious freshly baked, but can also be stored for a few weeks in a tightly sealed tin.