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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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(MEZZELUNE AI PIGNOLI) Cookies made with pine nuts can be found in bakeries all over Umbria, which probably isn't too surprising for a region filled with pine trees. These crescents have a wonderful chewy texture. The dough is very soft, so you will need to flour your fingers to shape it. But don't inadvertently use too much flour, or the cookies will be tough. Ingredients:
3/4 cup blanched slivered almonds |
1 cup sugar |
2 tablespoons powdered sugar |
2 tablespoons all purpose flour |
pinch of salt |
2 large egg whites |
1 1/4 cups pine nuts (about 6 ounces) |
Directions:
1. Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).
2. Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.
3. Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)
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