Pignoli are classic Italian cookies that embody simplicity. They're chewy and rich, plus they pack a big almond punch along with the pine nuts.
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. If the dough doesn't come together, dribble in water, bit by bit, until it does.
Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wet hands, drop 1" 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 pignoli cookies on lightly greased or parchment-lined cookie sheets, leaving about 1" between them.
Bake the pignoli cookies for 22 to 24 minutes, or until they're lightly browned. Remove them from the oven, and cool them on the pans for 5 minutes; then transfer to a rack to cool completely.
