Instructions: Oven temperature: 180 C (350 F)

Cooking Time: 15 minutes Cream butter and sugar until light and fluffy. Gradually add egg yolks, beating well.

Sift ground rice with cardamom and fold into butter mixture to form a soft dough. Knead for 2 minutes, cover bowl and let dough rest for 1 hour.

Take generous teaspoonfuls of dough and shape into balls. Place on ungreased baking sheets. Using thimble, make 3 crescent shapes on each cookie.

Brush cookies very lightly with egg white and sprinkle lightly with chopped nuts. Bake in a moderate oven for 15 minutes. Do not let tops colour; base should be golden brown.

Leave on baking sheets for 5 minutes, then lift off onto wire racks to cool completely. Store in a sealed container.

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