Ingredients
- 500 g sugar
- 400 g toasted pine nuts
- 140 g glucose
- 80 g dark chocolate
- 5 g cocoa
- 2-3 lemon peels
- half a vanilla pod
- seed oil
For the white pinoccata recipe, heat 250 g of sugar and 70 g of glucose with 50 g of water; when the syrup has reached 117-120 ° C (you will need the thermometer), add 200 g of pine nuts, then the seeds scraped from the half vanilla pod and the lemon peel.
For the black pinoccata, chop the chocolate and melt it in a bain-marie; mix it with
cocoa. Heat 250 g of sugar and 70 g of glucose with 50 g of water; when the syrup has reached 117-120 ° C add the chocolate, mix well, then add 200 g of pine nuts.
Roll out the 2 pinoccate in 2 high-sided pans lined with baking paper lightly greased with seed oil, so as to give a thickness of 1-2 cm. As soon as they have cooled, take them out of the mold and cut them into rhombuses with a knife (do not wait for them to cool completely or they become difficult to cut). Serve them alternating a white pinoccata with a black one.
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