These exceptional Pignoli Cookies are often made round or in crescent shapes. Soft, chewy and with an extraordinary flavor from pignoli nuts, the seeds of a specific pine tree. Astounding.
- 1 1/4 pounds almonds; ground fine
- 1 Cup butter; unsalted
- 1/2 Cup sugar; granulated
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 Cups all-purpose flour, or a little less (see note)
- 1 Cup pine nuts, whole
- granulated sugar
- sweetened condensed milk, optional
- Cream butter and sugar together until very soft.
- Then carefully blend in the ground almonds, salt, vanilla and flour.
- The dough will be rather firm.
- Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick.
- Roll these in the pine nuts and bend them into a half-moon shape, rings or rounds.
- Place these 1-inch apart on greased baking pans.
- Bake at 350 degrees F for 15 to 20 minutes.
- The crescents should not be browned.
- Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk.
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