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Chef: Nate Appleman
Pulino's Bar and Pizzeria
New York, NY
Ingredient: Pinenuts
After eating this variation of a pignoli cookie, you kids won't believe that they're made with the same nut that they like on pasta and in pesto.
Pinenut Crisps
Makes 5 dozen cookies
Total time: 15 minutes for the first batch, 10 minutes for each additional batch
- 1 1/2 cups flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1/2 cup shortening
- 1 egg, separated
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup toasted pine nuts
- Heat the oven to 375° F.
- Sift the flour, sugar, and salt into a large bowl.
- Combine shortening, egg yolk, milk, and vanilla into the flour mixture with a fork.
- Form the dough into balls the size of a walnut.
- Place them on a nongreased baking sheet. With the bottom of a greased glass dipped in sugar, press each ball to about 1/16 of an inch thick.
- Brush the disks with slightly beaten egg white. Sprinkle them with pine nuts.
- Bake 8 to 10 minutes. Cool on a rack.
NEXT: Brad Farmerie's Monte Christo
