The Scottos bake up Italian holiday cookies

1. Preheat oven to 350°F.
2. Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute.
3. Beat together almond mixture, egg whites, and honey in electric mixer at medium to high speed until smooth, about 5 minutes.
4. Spoon batter into a pastry bag and pipe or spoon 1 1/2-inch rounds about 1-inch apart onto 2 parchment-lined baking sheets. Gently press pine nuts into tops of cookies.
5. Bake cookies until golden, about 12 to 15 minutes. Remove from oven, place on parchment paper and set aside to cool.

1. In a medium bowl, beat the eggs, salt, and rye with a wooden spoon until blended.
2. Pour the flour onto a pastry board and make a well in the center. Pour in the egg mixture and knead the dough until all the egg mixture is absorbed.
3. Cover the dough and let stand for 20 minutes.
4. In a large pot, heat 3 inches of canola oil to 350°F. Break off a palm-size piece of the dough and, using your hands, roll into a cylinder about the thickness of a pencil. Cut off 1/2-inch pieces and deep fry in the hot oil until golden brown. Repeat with the remaining dough. Set aside on paper towels to drain the oil.
5. When all the pieces are fried, combine the honey, lemon juice, and chopped walnuts in large pot. Set over medium heat and heat until the mixture boils.
6. Pour the melted honey mixture over the Struffoli and stir to coat. Pile high on a platter and serve.

1. Place sugar, butter or margarine, egg, and vanilla in a mixing bowl; mix on low speed using the dough hook, just long enough to incorporate the ingredients.
2. Add flour and hazelnuts, and mix just until the dough is smooth.
3. Scoop dough by teaspoon onto cookie sheet and bake at 350°F for 10 minutes. After cookies cool, sandwich together with melted chocolate.