The Ligurian Pine Nut Pastries are traditional sweets found in Liguria and surrounding areas. They are made with egg whites, sugar, almonds, and pine nuts… and yes, even though they are very expensive, we Genoese use them in pesto and these delicious treats. Some use baking ammonia as a leavening agent, but I don’t like it and prefer not to use any leavening.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 22
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
- Energy 122.96 (Kcal)
- Carbohydrates 8.11 (g) of which sugars 6.99 (g)
- Proteins 2.41 (g)
- Fat 9.36 (g) of which saturated 0.43 (g)of which unsaturated 4.73 (g)
- Fibers 1.05 (g)
- Sodium 8.12 (mg)
Indicative values for a portion of 23 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 egg whites
- 1.04 cups powdered sugar
- 1.30 cups almond flour
- 10 g bitter almonds (or almond flavoring)
- 3.53 oz pine nuts
- 2.82 oz pine nuts
- 0.14 cups powdered sugar
With these quantities, you get 22 pastries
Tools
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- Food scale
- Bowl
- Electric beaters
- Parchment paper
- Plastic wrap
Steps
Pour the egg whites into a bowl and beat them to stiff peaks with electric beaters. While still beating, add the powdered sugar. Once firm, add the almond flour and finely chopped bitter almonds (or substitute with almond flavoring if unavailable). Mix well, cover with plastic wrap, and refrigerate for 1 hour.
After the resting time, preheat the fan-assisted oven to 302°F and prepare the baking sheet covered with parchment paper. Using a teaspoon, scoop a walnut-sized amount, roll it in the pine nuts to coat, then roll it in the powdered sugar, using a finger to help release it from the spoon. As you go, place them on the baking sheet, keeping them spaced apart. Bake on the middle rack for 15 minutes, ensuring they don’t darken. Turn off the oven and leave them inside with the door ajar for 5 minutes, then remove them.
Storage
Ligurian Pine Nut Pastries keep well sealed in a box; if exposed to air, they become soft.
