The Pignoli recipe from Marie and Emil Mor

Arguably the MVP of Italian bakery, Pignoli are the nutty, soft, textured cookies found in any Italian cookie spread worth its salt. Named for their pine nut topping, Sicilian Pignoli – also called Amaretti con Pignoli – are made from almond flour or marzipan that creates a chewy, delicious center while a thin, crunchy outer layer provides structure. This recipe comes from two deceased former members and officials of the Garibaldina Society: two-time president Emil Mor and his wife, secretary Marie Mor. Her cookies are easy to make and incredibly delicious – and best enjoyed fresh, a day or two after baking.