Pignolats de Nostredame

1. 1

   Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.

2. 2

   Toast the pine nuts in the oven or in a saute pan until they are dry and fragrant and lightly browned.

3. 3

   In a heavy-bottomed saucepan, heat 1/2 cup water with the sugar and the rose water.

4. 4

   Stir until the sugar is just dissolved, and let cook over medium heat without stirring for 20 minutes, or until the syrup reaches 250 degrees.

5. 5

   Add the pine nuts and the crushed fennel seeds, and mix quickly with a wooden spoon until the sugar becomes white.

6. 6

   Remove from the heat.

7. 7

   Using two teaspoons and working quickly, make small disks by dropping heaping teaspoons of the pine-nut mixture on the lined baking sheets.

8. 8

   They will flatten themselves.

9. 9

   Allow them to dry for a few hours before peeling them off of the paper and serving.

10. 10

    The pralines can be decorated, as Nostradamus explains, with little pieces of gold leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.