Best Pine Nut Macaroon Crescents Recipes

Pine Nut Crescents image

Yield Makes 18

Number Of Ingredients 7

3/4 cup blanched slivered almonds
1 cup sugar
2 tablespoons powdered sugar
2 tablespoons all purpose flour
Pinch of salt
2 large egg whites
1 1/4 cups pine nuts (about 6 ounces)

Steps:

Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).
Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.
Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)

Pine Nut-Almond Macaroons image

Yield Makes about 22

Number Of Ingredients 9

1/4 cup Marsala
3 tablespoons dried currants
3/4 cup toasted slivered almonds
1/2 cup toasted pine nuts
2/3 cup sugar
1 tablespoon all purpose flour
1 large egg white
1/8 teaspoon (generous) almond extract
1 cup pine nuts (about 4 1/2 ounces)

Steps:

Preheat oven to 350°F. Line large cookie sheet with foil. Combine Marsala and currants in heavy small saucepan. Cook over medium heat until liquid evaporates, about 5 minutes. Cool.
Finely grind almonds and 1/2 cup toasted pine nuts with sugar and flour in processor. Mix egg white with extract in medium bowl. Add to processor and blend until dough forms ball. Place dough in bowl. Mix in currants. Shape dough between palms into 3/4-inch-diameter balls. Roll in 1 cup pine nuts to cover, pressing to adhere. Flatten each to 1 1/2-inch round. Space evenly on cookie sheet. Bake until golden brown about 15 minutes. Cool slightly. Remove cookies from foil using metal spatula and cool on rack. (Can be prepared 4 days ahead. Store in airtight container at room temperature.)