For cooking traditional Italian Christmas Pignoli cookies will need only a handful of ingredients and 35 minutes your time. Anne Burrell made almond paste dough, powdered sugar and cinnamon, and lemon zest attached to the liver expressive aroma of freshness. After you rolled the dough in balls with a diameter of about 3 cm, they need to be sprinkled crushed pine nuts, and bake one 2 to 14 minutes before золотистого цвета. 
Time: 35min Difficulty: easy Quantity: 40 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 400 gr. canned almond paste without content gluten, finely crumble
- 1 tbsp. powdered sugar
- 2 tbsp. l honey
- A pinch of ground cinnamon
- A pinch of fine salt
- 2 large egg whites
- Zest of one lemon
- 0.5 – 3/4 Art. pine nuts
- Special equipment: disposable syringe bag
Recipes with similar ingredients: almond paste, icing sugar, honey, cinnamon, eggs, lemon zest, pine nuts
Recipe preparation:
- Preheat the oven to 180 ° C. Make baking sheets parchment.
- Put the almond paste in a mixer bowl and beat on high speed to crumbs. Add icing sugar and beat at low speed until smooth.
- Add honey, cinnamon, salt, egg whites and lemon zest, and beat at medium speed until thick and uniform, about 5 min
- Fill the syringe bag with the mixture. Extruding dough to the surface, roll out balls on it prepared baking sheets. Sprinkle the balls with pine nuts, crushing them a little. Bake cookies until golden brown, about 12-14 minutes.
