Pine Nut Cookies: Pinocatte

1. 1

   In a 3-quart saucepan, melt the sugar and the water together until the sugar dissolves and you have a clear liquid.

2. 2

   Heat the liquid to 240 degrees F and then remove the pan to a cutting board.

3. 3

   Whisk the solution until it cools and begins to turn opaque.

4. 4

   Working quickly, add the citron, pine nuts and orange zest and stir through.

5. 5

   Replace the pan over the heat if the mixture becomes too stiff.

6. 6

   Using a small soup spoon, drop irregular shapes onto the prepared cookie sheets.

7. 7

   Allow to harden before serving.

8. 8

   Serve with Malvasia wine and sprinkle with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.