Nut Crisps Ristorante La Bimba

When I first started giving elegant dinner parties, I would serve these with a mousse or poached fruit dessert. They also lend a pretty and delicate touch to a dessert buffet. The original recipe comes from the Ristorante La Bimba and was printed in 1979 in Gourmet Magazine.


Preheat oven to 325°F.

Cream the butter and sugar until light. Add the flour, vanilla, and salt. Stir in the nuts. roll 1 Tbsp. portions into 2-inch cylinders and put on a buttered cookie sheet. Arrange in rows. Bake for 20-25 minutes until lightly browned. Cool on a rack and sprinkle with sifted confectioner's sugar. Makes about 36 crisps.

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