I love how Italians use nuts in desserts, from almond cake to pine nut tarts. Here, those same pine nuts transform the humble cookie into something truly special. Crumbly, yes, but not too sweet—just delicate and fabulous. For a variation, try filling the thumbprints with homemade jam. Rhubarb would be delicious, making each cookie taste a little like PB&J.

　　

Ingredients

makes about 2 dozen cookies

　　2 cups pine nuts, lightly toasted

　　1/2 teaspoon ground cinnamon

　　1 cup turbinado sugar

　　1 1/4 cups all-purpose flour

　　1/2 cup unsalted butter

　　3/4 teaspoon Kosher salt

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Place the pine nuts in a food processor fitted with the metal blade and process until coarsely ground. Remove half of the nuts to a bowl and reserve. Add the cinnamon and sugar to the remaining nuts in the bowl of the processor and continue to process until finely ground, about the texture of cornmeal. Add the flour and process until combined. Add the mixture to the reserved pine nuts and toss to combine.

　　

Step 3

Melt the butter in a small saucepan over low heat. Pour the hot butter over the pine nut mixture and work in with a spatula. Sprinkle the salt over and work in. Pinch off pieces about the size of 2 tablespoons, roll into balls, then flatten slightly. Put a cute dimple in the top of each with your thumb. Place 1/2 inch apart on a parchment-lined baking sheet.

　　

Step 4

Bake on the center rack of the oven for 45 minutes to 1 hour, or until firm and lightly browned. Transfer to a wire rack to cool.

　　Ethan Stowell's New Italian Kitchen