Description
Sunday dinner shouldn’t be difficult, but it should be delicious! And as our days get colder, foods that comfort are at the top of my wish list. This Make & Bake Sunday Dinner ticks all the right boxes!
Ingredients
Scale
- 1 cup granulated sugar
- 3 large egg whites
- 11.5 oz. milk chocolate pieces, melted
- 1/2 tsp. salt
- 2 cups pine nuts
Instructions
- In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and egg whites.
- Using a bain-marie, or double boiler, melt chocolate. Gently melt the pieces in a heatproof bowl over simmering, not boiling, water.
- Remove from heat and let cool.
- Once chocolate is completely cooled, add to sugar mixture.
- Whip the batter until smooth and fully combined.
- Place batter in the refrigerator for at least an hour, or over night, allowing the batter to firm up.
- When ready, preheat oven to 350 F.
- Prepare two cookie sheets with Reynolds Kitchens™ Parchment Paper with Smartgrid®.
- Place pignoli in a bowl.
- When batter is firm enough, scoop 1/2 Tbsp. measures. You’ll need a second spoon to slip the batter out of the measuring spoon and roll in the pignoli.
- Rest cookies on prepared cookie sheets about an inch apart.
- Bake for 13 minutes, rotating the two pans from the upper and lower thirds of the oven, half way through baking.
- Remove from oven and cool completely.
- Serve.