Pinoccate Recipe

2 cups blanched almonds
2 cups plus 1 tablespoon superfine sugar
1 teaspoon vanilla extract
4 egg whites
pinch salt
2 cups pine nuts

Place one cup of the sugar and the almonds in the mortar and pound them until they become a paste (or place them in the blender, 1/2 cup at a time, and whirl at high speed until reduced to a powder), and add the vanilla. Beat the egg whites with the salt until they form soft peaks, beat in the remaining sugar, and gradually fold in the almond paste. Place the pine nuts in a shallow bowl or dish and drop the almond mixture by spoonfuls into them, rolling gently to cover the surface with nuts. Lightly butter a large cooky sheet, dust it with flour, and tap off the excess. Place the nut-coated dollops of cooky batter on it, 1 inch apart, flattening them lightly with a moistened spatula. Bake in a preheated 400*F. oven for 10 minutes, or until golden.