Ingredients Jump to Instructions ↓

  1. Mezzelune ai Pignoli

  2. Pine Nut Crescents

  3. 3/4 cup blanched slivered almonds

  4. 1 cup sugar

  5. 2 Tbsp powered sugar, divided

  6. 2 Tbsp all purpose flour

  7. pinch of salt

  8. 2 large egg white

  9. 3 to 4 ounces pine nuts

  10. Preheat oven to 350 degrees. Put parchment paper over baking sheet.

  11. Finely grind almonds in processor. Add sugar, 2 Tbsp powered sugar,

  12. flour and salt and process until well mixed. Add egg whites and process until smooth dough forms. Dough will be very sticky. Spread

  13. pine nuts on floured surface and using floured hands, form dough

  14. into 1- inch balls. Roll balls in pine nuts, pressing nuts to

  15. adhere. Form balls into crescents or circles and transfer to cookie

  16. sheet, spacing 1 inch apart. Or make cookies in circular form by

  17. pressing gently with back of fork. Let cookies sit at room temp at

  18. 1 hour and up to

  19. 2 hours. Bake cookies until golden brown,

  20. about 18 minutes. Remove from oven, dust with remaining powered

  21. sugar and cool.


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