Pignoli Cookies (Italian Pine Nut Cookies)

• 1 lb canned almond paste
• 1 1/2 cups sugar
• 3 large egg whites
• 2 cups pine nuts
• 1 cup powdered sugar (just a guess, for dusting)

1. Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
2. Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
3. Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
4. Beat in the egg whites, one at a time and continue beating until the dough is smooth.
5. Spread the pine nuts out on a plate.
6. Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
7. Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
8. Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
9. Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!

almond paste, sugar, egg whites, nuts, powdered sugar

Taken from www.food.com/recipe/pignoli-cookies-italian-pine-nut-cookies-266269 (may not work)