PIGNOLI COOKIES Recipe

4 oz Pignolia
8 oz Almond paste, canned; cut into small pieces
2/3 c Sugar
2 Egg whites
1 ts Lemon peel, fresh; grated

Preheat oven to 325 F. Line a cookie sheet with foil, parchment, or heavy brown paper. Place pine nuts in shallow dish. In medium size bowl beat almond paste, sugar, egg whites and lemon peel with electric mixer until smooth. With slightly wet hands form dough into 1 inch balls, using a heaping tsp for each. Press balls into nuts, flattening balls slightly and coating one side. Place 1 inch apart on prepared cookie sheet. Bake 22-25 min until golden brown. Cool completely on cookie sheet or rack. Store tightly covered 2 weeks.