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Source: Aunt Lee Palazzolo
Pignolatti | |
10 | large pie pans |
1 dozen | large eggs |
12 cups | flour* |
48-ounces | oil, Canola, Crisco, or Puritan |
Carmelized topping | |
1 cup | sugar |
2 cups | honey |
2 cups | almonds |
Pignolatti: Mix eggs and flour well. *Add more flour as needed to keep the dough tacky. Roll into very thin pencil-like strips. Cut into 1-inch pieces.
Fry over medium heat in a large stainless steely pot for 4 or 5 minutes. (Use 48 ounces of oil, such as Canola, Crisco, or Puritan—an oil with little foam.) Be sure to take pot off of the burner before adding new batches.
Caramelized Topping: Bring sugar and honey to boil. Cook for a few minutes, stirring constantly. (Use a candy thermometer, 260?F.) Add almonds. Put fried dough in two large bowls, divide topping half, pour over dough and mix thoroughly. Pour mixture in 10-inch pie pans and form mounds.
Makes 10 large aluminum pie pans.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it!
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