Pignoccate is pine nut crunch, and is one of the traditional sweets Italian Jews who live in the Anconetano prepare for Purim.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) sugar
- 1 7/8 pounds (800 g) pine nuts
- A scant cup water
- 1/4 pound (100 g) candied citron
Preparation:
Heat the water and sugar until the syrup reaches the thick thread stage -- if you squeeze a drop between moistened thumb and forefinger, and spread them, the syrup will form a thread an inch (2 cm) long -- being careful not to overheat the mixture or it will color. When it is the proper thickness, add the pine nuts and citron, and bring the pot back to a boil, stirring constantly. Remove the pot from the fire, and continue to stir until the mixture has cooled to the point you can work it with your hands, spreading it into a thin oval over either edible wafers, or oiled oven paper.
