The first time I saw these little pieces of heaven we were in Napoli. I stopped right in front of the window of the bakery. I was totally charmed! Now, when I think about it … I realize how stupid I was because I didn’t try them there. Nope! Instead, I took a picture to make sure I would never forget and I continued walking. This is one of my biggest problems when I’m travelling. I don’t want to miss a thing. We walk as much as we can, all day long, to discover the city and sometimes we realize it’s happy hours and we spent the whole day without having a single bite. On top of that, most of the time we can’t make it back to where we found something because … we simply can’t find it back. I know it’s CRIMINAL with so much amazing food to try everywhere. That being said, I can’t wait to visit Italy again and taste Pignolis there and compare them with mine. Honestly… I’m not worried!
For 18–24 Pignolis
ALMOND PASTE INGREDIENTS:
Makes the perfect quantity for the recipe.
- 125 gr almond powder (you can use whole blanched almonds)
- 125 gr confectioner’s sugar (icing)
- 2 tbsp egg white
- 5 drops bitter almond extract
- Put all the ingredients in a food processor and process until smooth. If you are using whole almonds, start the recipe by blending the almonds until smooth and add the other ingredients after.
- Put the almond paste in plastic wrap and store in the fridge until you need it.
- 9 oz about 1 cup of almond paste
- ½ cup sugar
- ½ cup confectioners’ sugar (icing) + + + for topping
- ¼ cup unbleached flour
- 2 egg whites
- 1 ½ cup pine nuts
- Preheat the oven to 325 F
- Mix the almond paste with the sugar and the flour.
- Add the egg whites little by little. Maybe you won’t need them all. It always depends on the size of the eggs or the humidity of the flour. Add egg whites until you get a well combined and thick dough.
- Place the pine nuts in a bowl.
- Make little balls with the dough. About 1 ½ to 2 inches.
- Roll the balls in the pine nuts until they’re totally covered.
- Place the Pignolis on a baking sheet with parchment paper.
- Cook in the oven for 20–25 minutes until the Pignolis are golden brown.
- Let cool and sprinkle with confectioners’ sugar.
You will thank me as soon as you take a bite! You won’t be able to stop eating!