For the pignoli, crush the almonds with the egg whites in a mortar and mix with the powdered sugar. Stir this mass in a bain-marie until it completely separates from the kettle. Then let it rest for 24 hours.
Now divide the mass into 20 equal parts. Form sticks and roll them in pignolias. Bake on a greased baking tray at approx. 100°C for approx. 30 minutes and brush with the egg white while still hot so that the pignoli sticks retain their shiny surface.
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