Combine the marzipan almond paste with the honey to a smooth consistency.
Season with a pinch of salt and a few drops lemon extract.
Continue to mix in baking powder and egg.
Add the flour batch by batch to the dough while continuously mixing, so that you use up all your flour to create cookie dough.
In the end, add the shelled pine nuts and make a pignoli cookie dough.
Preheat your oven to 350° Fahrenheit/ 180° Celsius.
Prepare a pan with a parchment sheet.
Shape your cookies with the help of a spoon to a round shape and leave enough space between the cookies on the sheet. *see notes
Decorate cookies with pine nuts on top.
Bake cookies at 350° Fahrenheit/ 180° Celsius for about 10-12 minutes. *see notes
Store in an airtight container between parchment paper.
I used an ice cream scooper to shape the cookies, and you can use that too but keep in mind that the cookies turn out rather large. For smaller cookies use a normal Tablespoon.
I bake my large cookies at 350° Fahrenheit/ 180° Celsius for 12 minutes. For smaller cookies you need to adjust the time and bake them for either 8-10 minutes instead. Bake your cookies until they appear golden brown.
Makes about 9 - 20 cookies depending on the size of your cookies.