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Peeled almond pinolate

1st

peeled sweet almond g 900
peeled bitter almond g 100
sugar g 3.000
egg white g 800
vanillin as needed
bitter almond essence drops
apricot essence drops
salt  as needed

2nd

sweet almond flour  g 1.000
sugar g 3.000
egg white g 800
vanillin as needed
salt g 10
bitter almond essence as needed
apricot essence as needed

The first recipe involves the use of a refiner, while the second one doesn’t require the use of that machine. In both cases my advice is to prepare the dough one day earlier and put the knead in the fridge in a covered bowl. On the following day take out the knead, bring it back up to ambient temperature, work on it with the machine or with your hands, and if necessary add some egg whites or some almond flour and possibly some other aromas. Then, with the help of the proper bag with the round smooth opening, spread it over on oven sheet and make some small balls. Sprinkle over it the pine nuts – to make them stick help yourself with a round pasta-cutter by making a circular motion around every piece. Cook at 180°-185°C with the oven top at the maximum and the bottom at the minimum; as soon as they get brownish turn off the over bottom and take the top to the minimum. Cook with over door closed, and open it progressively towards the end of cooking time to allow them to dry up. You don’t need either ammonia or powder yeast. Egg yolks may be fresh or pastorized.

Alessandro Forbicini


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TRADITIONALS

The pastiera according to ICIF

Puff-pastry pandoro

Fried sweet doughnuts

Grape must doughnut

Grape bread

Peeled almond pinolate

Almond biscuits and merletti

Colomba pasquale

Meliga pastries

Zurigo

Pandolce

Royal paste or almond paste

Panettone

Panone from Bologna