Possibly the MVP of Italian baking, pignoli are the soft, nutty-textured cookies found in any Italian cookie worth its salt. Sicilian pignoli, named for their scattered pine nut topping, also known as amaretti con pignoli, contain almond flour or marzipan that creates a chewy, delicious center, while a thin, crunchy outer layer provides structure. This recipe comes from two former members and deceased officials of the Garibaldine Society: two-time president Emil Mor and his wife, secretary Marie Mor. Their cookies are simple to make and very delicious, and are best enjoyed fresh, a day or two after baking.
