Ingredients Jump to Instructions ↓

  1. 11/2 sticks (3/4 cup) unsalted butter, softened

  2. 1/2 a 7-oz roll marzipan or almond paste, cut in small pieces

  3. 1 large egg, separated, yolk into a medium bowl, white into a cup

  4. 1/3 cup granulated sugar

  5. 11/2 tsp vanilla extract

  6. 1/2 tsp almond extract

  7. 13/4 cups all-purpose flour

  8. 11/2 cups pine nuts Garnish: confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F.2. Beat butter, marzipan, egg yolk, sugar and extracts in a bowl with mixer on medium speed 3 minutes until fluffy. On low, beat in flour just until blended.3. With floured hands, roll heaping teaspoons dough into 36 balls. Roll each into a 6-in. rope. One at a time, transfer to ungreased baking sheet; shape into a 3-in. “S,” spacing each 2 in. apart.4. Beat egg white until frothy; brush on cookies. Press pine nuts into dough, flattening cookies slightly.5. Bake 10 to 12 minutes until lightly golden on top. Cool slightly on sheet on a wire rack, then transfer to rack to cool completely. Dust with confectioners’ sugar before serving.Storage tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks, or freeze up to 3 months.


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