John Myers
Ingredients for 1 servings:
- 200 g pine nuts
- 200 g almonds, without skin, ground
- 200 g sugar, fine
- 2 tbsp cornstarch
- 1 tsp lemon zest, grated
- 2 egg whites
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Italian Christmas biscuits with a delicate, nutty taste
Roughly chop 100g pine nuts. Briefly toast the chopped pine nuts and almonds without fat, stirring occasionally. Be careful not to burn! Let the nuts cool, then mix with the sugar, cornstarch, and lemon zest. Beat the egg whites with salt until semi-stiff and fold in the pine nut and almond mixture. Using a teaspoon, scoop out walnut-sized heaps and place them slightly apart on baking sheets lined with baking paper. Press about 2-3 unroasted pine nuts into each heap. Place the baking sheets in the middle rack of the oven preheated to 175°C (160°C fan-assisted oven) and bake for about 10 minutes. Remove the pine nuts from the baking sheet using the baking paper and let them cool. Once cooled, carefully remove them from the baking paper.
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