Italian Pignoli (Pine Nut) Cookies

• 2 1/2 cups pine nuts
• 1 (7-ounce) tube of almond paste
• 3/4 cup sugar
• 2 egg whites
• 1/2 teaspoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Powered sugar for garnish, optional

1. Heat oven to 325 degrees. Pulse 1/4 cup of the pine nuts in a food processor until coarsely ground. Break the almond paste with your hands; add to the processor; process until just mixed. Add the sugar; process until mixture is crumbly. Add the egg whites and vanilla; process until the dough begins to come together. Add the flour and salt; process until fully blended and smooth.
2. Pour the remaining pinenuts into a small bowl. Using a teaspoon and slightly moistened hands, take about 1 teaspoon of batter and roll it into a ball. Gently drop the ball in the pine nuts and turn until completely coated. Place the cookies 2 inches apart on parchment-lined baking sheets. Bake for 20 minutes, until lightly browned.
3. Cool on racks. Dust with powdered sugar before serving, if desired. Stored in an airtight container, cookies should last for 7-10 days.

nuts, almond paste, sugar, egg whites, vanilla, allpurpose, salt, sugar

Taken from food52.com/recipes/3751-italian-pignoli-pine-nut-cookies (may not work)