| 1 |
Toast half the pine nuts and chop coarsley. Beat the butter, sugar, orange rind, vanilla and 1 teaspoon orange-flower water in a large bowl, using an electric mixer, until light and fluffy. Beat in the egg yolks. Fold in the flour and the chopped, toasted pine nuts to make a dough. |
| 2 |
Combine the honey in a small bowl with the remaining orange-flower water and stand in a shallow pan of boiling water. Stir until it becomes liquid and leave in the pan, off the heat, to keep it hot. |
| 3 |
Preheat the oven to 160C/325F/gas mark 3. |
| 4 |
Roll the dough into walnut-sized balls. Spread the remaining pine nuts on the board. Roll the ball of dough between the palms of your hands into a sausage shape. Press one side into the pine nuts so a few stick into the dough, then bend into a crescent. Place on a greased baking sheet, with the pine nuts facing up. Repeat with the remaining dough and pine nuts. |
| 5 |
Using a small brush, lightly brush the tops of the crescents with the honey mixture, taking care not to dislodge the pine nuts or to drip honey onto the baking sheet, as it will burn. Bake the crescents for about 20 minutes, until they are golden. Leave them on the baking sheet for 5 minutes, then lift onto a wire rack to cool. Store in a sealed container. |
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