Pinolate are simple Ligurian pine nut cookies with a wonderfully chewy soft centre, a crisp outer and delicious nutty flavour. Also called pignoli or amaretti con pignoli, they’re traditionally made with a mix of bitter and sweet almonds. As bitter almonds can be hard to find, I use marzipan mixed with some ground and slivered almonds for texture. Pinolate soften a little when stored, so are best eaten within 24 hours of baking, ideally with a glass of Williams & Humbert Dos Cortados Palo Cortado Sherry.
Makes 12–15
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