A bleg for a certain pine-nut cookie recipe

My former roommate Jesse has asked me for a particular pine-nut cookie recipe that I used to fix but now I can't find a copy of it. If anyone still has the May 2000 <i>Bon Appetit</i> special edition (I believe it was on Tuscan cooking), the recipe is in the RSVP section.

Most other pine-nut cookie recipes have almond paste, which is what he is trying to avoid. Well, and this receipe was really good as well. Unfortunately it is boxed up somewhere and I still have waaay too much "some assembly required" work to do the next couple of days. If anyone has that copy and can pass it on, I'd greatly appreciate it.

Here's one from epicurious.com. There isn't one in the May 2000 issue recipes on the site. This is from May 1997.

pine nut crescents Bon Appétit | May 1997

(MEZZELUNE AI PIGNOLI)

Cookies made with pine nuts can be found in bakeries all over Umbria, which probably isn't too surprising for a region filled with pine trees. These crescents have a wonderful chewy texture. The dough is very soft, so you will need to flour your fingers to shape it. But don't inadvertently use too much flour, or the cookies will be tough.

Makes 18.

3/4 cup blanched slivered almonds
1 cup sugar
2 tablespoons powdered sugar
2 tablespoons all purpose flour
Pinch of salt
2 large egg whites

1 1/4 cups pine nuts (about 6 ounces)

Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).

Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.

Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)

Thanks Cynthia. Unfortunately the RSVP recipes rarely make it onto epicurious or into any compilation, but I will definitely forward this one on to him. Thanks so much!