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PINOLATI

200g/7oz ground almonds
300g/110z caster sugar

3 egg whites
200g/7oz pine nuts (pignoli)

Mix together the almonds, sugar and 2 of the egg whites, working
the ingredients together to a pliable (not crumbly) almond paste
dough. Preheat the oven to 230C/450F/gas mark 8.

Put the remaining egg white in a bowl and break up with a fork.
Spread the pine nuts out on a plate. Take small pieces of the almond
paste in your fingers and roll into about 30 walnut-sized balls.
Dip each ball in egg white, then roll in the pine nuts until evenly
coated. Put the balls in paper petit four cases and place on baking
sheets. Bake for 5 minutes. Transfer to wire racks and leave to
cool.

Makes about 30

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