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1
Preheat oven to 350F (180C).
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2
Toast pignoli in a baking pan for 5 minutes.
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3
Let cool and chop them; reduce the oven to 325F (160C).
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4
Cream butter with sugar, add eggs and mix well.
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5
Add the vanilla.
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6
In another bowl mix together flour and baking powder.
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7
Add to the butter mixture with the chopped pignoli.
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8
Mix until combined.
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9
Roll the dough into cylinders about 1 1/2 inch wide and long.
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10
Place them on baking sheet and bake for about 25 minutes.
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11
Remove from oven and cool for 5 minutes.
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12
Slice the cookies abut 1/2 inch on the wide diagonal.
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13
Return them to the baking sheet, then cut surfaces down.
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14
Bake for 5 to 10 minutes until tops are lightly brown.
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15
Let cool and store in air tight container.
