One of the most popular bakery items in Naples and Campania, actually all of the south of Italy.

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy.
  • Beat in the egg.
  • Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350°F.
  • Line heavy large baking sheets with a silpat or parchment paper.
  • Cut the dough log crosswise into 1/8 to 1/4-inch thick slices.
  • Transfer the cookies to the prepared baking sheets, spacing evenly apart.
  • Press the pine nuts decoratively atop the cookies.
  • Bake until the cookies are golden around the edges, about 15 minutes.

Source: Food Network

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