Directions

1. 1. Put the pine nuts in a dry frying pan over medium heat. Cook, stirring regularly, until they are toasted and fragrant. Reserve until needed.
2. 2. Sift together the flour, cornstarch, salt and granulated sugar into a bowl. Use a pastry blender to cut in the butter and marzipan until the mixture resembles coarse crumbs.
3. 3. Make a well in the center and add the egg, water and vanilla. Work the mixture until combined; knead on a lightly floured surface into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes or until firm.
4. 4. Preheat the oven to 350 degrees F. Prepare two cookie sheets with cooking spray.
5. 5. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Cut the dough into cookies, re-roll the dough as needed and continue cutting out cookies until all the dough is used.
6. 6. Space the cookies about one inch apart on the prepared cookie sheets. Brush with the egg glaze (egg yolk and water); press the pine nuts into the tops of the cookies.
7. 7. Bake for 10 to 15 minutes or until golden brown.
8. 8. Let cool on the cookie sheets for five minutes. Transfer to wire racks to cool completely.