Pignoli Cookies

By jtoro_318

Ingredients

• 1 cup (9 ounces) marzipan
• 1/4 cup (1 3/4 ounces) sugar
• 1/8 teaspoon salt
• 1 teaspoon almond extract or 2 to 3 drops bitter almond oil
• 2 to 3 drops lemon oil
• 1/2 cup (1 5/8 ounces) almond flour
• 1 large egg white
• 1 1/2 cups (7 1/4 ounces) pine nuts (pignoli)

Preparation

Step 1

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

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.

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. Cool them on the pans for 5 minutes, then transfer to a rack to cool completely. Yield: 26 cookies.