PIGNOLi
Pignoli biscuits
185g ground almonds 6 oz. (I used almond meal as it is cheaper)
220g caster sugar 8 oz (substitute sweetener you use - this is a lot of sugar, I would use about 150g)
1 rounded tablespoon plain flour
½ teaspoon vanilla essence
Finely grated rind 1 lime
2 egg whites
about 120g pine nuts 4 oz
Preheat oven to 170C/325-350 Line two baking trays with baking paper. Combine almonds, sugar, flour, vanilla and lime zest in a large bowl. Beat egg whites until fluffy then pour into dry ingredients and beat with hand held mixer until thick. Place teaspoons of the mixture on baking trays and sprinkle pine nuts over the top, leaving space to spread. Bake for about 15 – 20 mins or until golden. Cool on trays for 5 mins before transferring to wire racks to cool completely. Makes about 34.
These are delicious, rather like a crunchy meringue.