2 1/4 cups blanched almonds, coarsely chopped
1/3 cup pine nuts
1 1/4 cups flour
3/4 cup Castor sugar
2 large eggs
2 tablespoons liqueur, preferably Grappa
Finely grated zest of 1 small lemon
1/8 teaspoon cinnamon

Egg wash
1 egg white, lightly beaten

Preheat oven to 325 F degrees.

Beat eggs.

Add the liqueur to the beaten eggs, mix well.

Add lemon zest to the egg mixture.

Combine nuts, sugar and flour.

Combine the dry ingredients with the wet ones, and mix well.

Form into a ball. Wrap with plastic wrap.

Let the dough rest for 1/2 hour in the fridge.

Roll out the dough and cut out cookies that look like fingers -- about 3 inches long, 1/2 inch wide.

Brush the tops of the cookies with egg white.

Bake until dough is cooked -- about 20 minutes.

Photo: Mary Melfi

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