Pinolate della Campania, a typical Christmas biscuits
2 cups – 190g almonds’ flour
1 cup – 220g granulated sugar
2 white eggs
a pinch of salt
½ tsp – 2g vanilla salt
1 ¼ cup – 170g pine nuts
icing sugar to taste
In a large bowl, add the sugar to the almond flour. Blend reducing the two ingredients into a fine powder. Add the vanilla salt.
In another bowl, whisk the egg whites until stiff, adding a pinch of salt. Add the powders to the whipped egg whites, stirring from the bottom upwards so as not to disassemble the mixture.
Put the dough in a round-shaped pastry bag, and on a baking sheet covered with parchment paper, shape into discs of about 2 cm in diameter.
Adhere to each disk about 5/6 pine nuts, giving a round shape with your fingers.
Bake for 15-20 min at 320 ° F – 160 ° C. Sprinkle with icing sugar before serving.