1/2 c. granulated sugar
1/2 c. confectioners' sugar
1/4 c. unsifted all-purpose flour
1/8 tsp. salt
1 can (8 oz.) almond paste
2 egg whites
1 jar (3 oz.) pignoli nuts

Preheat oven to 300 F. Grease two large cookie sheets. Sift together granulated sugar and 1/2 cup confectioners' sugar with flour and salt; set aside.

In a medium bowl, break up almond paste into small pieces using a fork. Add egg whites and beat with electric mixer at medium speed until well blended and smooth.

With a wooden spoon, stir in flour mixture until well blended. Using slightly rounded teaspoonfuls, roll dough between hands into balls, about 1 inch in diameter. Place balls 2 inches apart on cookie sheets. Lightly press into rounds, 1 1/2 inches in diameter. Press nuts into tops. Bake at 300 F. 20 to 25 minutes or until cookies are golden. Remove to wire rack and cool. Sprinkle with confectioners' sugar. Store several days in tightly covered container to mellow. Makes about 2 1/2 dozen.