Croissants aux Pignons

Sweet Crescents Rolled in Pine Nuts

These firm, moist almond biscuits mentioned by the prophet Nostradamus in 1552 are familiar all over Provence, but nowhere are they better than in Aix.


  • 9 oz/250 g granulated sugar
  • 9 oz/250 g powdered almonds
  • 1 tsp/5 ml ground aniseed (or cumin), optional
  • 2 egg whites
  • 2-3 oz/50-75 g pine kernels/nuts, toasted


Preheat oven to 325°F/170°C/gas 3. Pound together in a mortar, then sieve, sugar & powdered almonds Add ground aniseed if used. Add liquid egg whites & work into the dry mixture until you obtain a firm, smooth dough. Form into crescent-moon shapes about in/35 mm long & ¾ in/20 mm thick. Roll these in the toasted pine nuts & bake on a buttered floured tray for one hour-or until the croissants are dry. Stored in a well-sealed container, they will keep for several months.