This is a delicious crunchv cookie that keeps well if stored in a tight container, so they can be made days ahead. It is a variation of the famous Sienna cookie, as the flavor is somewhat similar, but the crunch makes the cookie a totally different confection. They can be eaten by themselves or with some fresh berries, or used as a base for ice cream.

cups almond slivers cup pine nuts

cups sugar, divided 3/4 and 3/4 cups cup confectioners’ sugar teaspoon finely grated orange zest egg whites, room temperature teaspoon cream of tartar teaspoon almond extract

2 1/2 VA 1/2 1 3 1/2 1/2

Confectioner’s sugar for dusting, if

desired

Additional pine nuts for topping

Put nuts in the bowl of a large processor and process them (should look like a very fine sand). Transfer the mixture to a large bowl.

Add 3/4 cup of sugar, the confectioner’s sugar and the orange zest to the bowl with the nuts and combine them well with the help of a rubber spatula.

In a very clean bowl of an electric mixer, add the egg whites and start to whip, preferably with a balloon whisk. When the egg whites are frothy, add the cream of tartar. When they have tripled in volume but are still somewhat soft, add the 3/4 cup of sugar, a heaping tablespoon at a time. When the

whites are reasonably stiff and shiny, add the almond extract. Transfer to the bowl of dry ingredients and fold in the whipped egg whites. Combine slowly, carefully and thoroughly.

Fit parchment papers into 2 baking trays -jellyroll pans work well here. By teaspoonfuls, place mixture onto parchment leaving 1V2 inches in between cookies. Arrange 12 or 15 cookies in each baking tray. Flatten each with the back of a clean and wet teaspoon – each should be about 1/2-inch thick. Top with additional pine nuts.

Preheat the oven 350°F. Bake one tray at a time, 8 to 10 minutes. Do not brown them. Remove from the oven, let cool before moving them off parchment, and dust with confectioner’s sugar, if desired, before serving.

Makes about 24 cookies.