Pignoli cookies (prodigy)
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Almonds; ground fine |
| 1 | cup | Butter |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| 2 | cups | Flour, or a little less (See NOTE) |
| 1 | cup | Pine nuts, chopped |
| Granulated sugar | ||
| Sweetened milk, optional | ||
Directions
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 ½-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F 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.
NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK