Croissants Pignons(Pine Nut Crescents)
Yield
50 cookiesPrep
15 minCook
15 minReady
24 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 17 | ounces |
almonds
ground |
|
| 2 ⅓ | cups |
sugar
|
|
| 8 | each |
egg whites
large |
*
|
| 10 | ounces |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 491.3 | ml/g |
almonds
ground |
|
| 552 | ml |
sugar
|
|
| 8 | each |
egg whites
large |
*
|
| 289 | ml/g |
pine nuts
|
|
Directions
In a food processor fitted with a metal blade, process almonds, sugar and egg white until well combined.
Refrigerate in a plastic container with a tight-fitting lid for 24 hours.
Form the dough into 2½-inch crescents.
Roll crescents in the pine nuts, then pat pine nuts gently into the dough.
Place on ungreased cookie sheets and set aside, uncovered and unrefrigerated, overnight.
Bake crescents in a preheated 400 degree F oven 15 minutes, until lightly browned.
Makes 50 cookies.
