Pastry Fingers

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  1. First sift pastry flour, whole wheat flour, and salt into basin.
  2. Add Crisco, and butter, cut them into flours with knife until finely divided.
  3. Then rub in fine with finger tips and make into stiff paste with cold water.
  4. Roll out ¼ inch in thickness, cut in finger shape pieces, lay on Criscoed tins and bake from 7 to 10 minutes in hot oven.
  5. Cool, brush over with slightly beaten egg white, and sprinkle with salted pine nuts.
  6. Return to oven to brown nut meats.