Italian Pignoli Cookies are classic Italian-American almond cookies studded with
1 can (11 ounces) marzipan
5 tablespoons sugar
1/4 teaspoon salt
teaspoons almond extract or 3 to 4 drops bitter almond oil
2 to 3 drops lemon oil, optional
1/2 cup almond flour or very finely ground blanched
or whole almonds
1 egg white (jumbo or extra-large preferred)
1 1/4 cups pignoli
Heat the oven to 325 degrees F. Lightly grease (or line with parchment) two
Break the marzipan in pieces into a medium-sized bowl.
Mix in the sugar, salt, flavorings, and almond flour; the mixture will be crumbly.
Add the egg white, beating until the mixture is smooth. If the dough doesn't
come together, dribble in water, bit by bit, until it does.
Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your
lightly oiled or wet hands, drop 1-inch balls of dough into the pine nuts, rolling and
pressing gently to coat them thoroughly. You may also simply grab a handful of pine
nuts, and roll the dough between your palms, pressing in pine nuts as you go; the
point is to cover the dough with nuts.
Place the cookies on lightly greased or parchment-lined cookie sheets, leaving
about 1 inch between them.
Bake the cookies for 22 to 24 minutes, or until they're lightly browned.
Remove them from the oven, and cool them on the pans for 5 minutes; then transfer
to a rack to cool completely.
Hands-on time: 15 mins. to 25 mins. Baking time: 22 mins. to 24 mins. Total
time: 37 mins. to 49 mins. Yield: about 34 cookies