Quite possibly the MVP of the Italian bakery, pignoli are the nutty, soft, textured cookies found in any Italian cookie spread worth its salt. Named for their topping of a scattering of pine nuts, Sicilian pignoli — also referred to as amaretti con pignoli — involve almond flour or marzipan that creates a chewy, luscious center while a thin, crackly outer layer provides structure. This recipe hails from two late, former members and officers of the Garibaldina Society: Two-time president Emil Mor and his wife, secretary Marie Mor. Their cookies are simple to make and so delicious — and best enjoyed fresh, within one or two days of baking.
Marie and Emil Mor’s Pignoli Recipe
