BRAZIL NUT "PINGADO" COOKIES Servings: 700 g (24.70 oz) of cookies. INGREDIENTS: 500 g (17.65 oz) grated Brazil nuts; 300 g (10.58 oz) refined sugar; 2 tablespoons of wheat flour without baking powder; 5 egg yolks. INSTRUCTIONS: Put all the ingredients into a bowl, then stir them together with a wooden spoon until the mixture is gummy. Put the dough into an icing bag and then place small amounts on the baking sheet, no greasing required. Bake at 120 - 130°C (248-266°F) for 40 minutes. Note: store into tightly-closed cans to avoid softening.