1 lb. almond paste
1 lb. sugar (2 c. and 2 tbsp.)
5 egg whites
14 tbsp. bread crumbs (3/4 c.)
1/2 tsp. vanilla

Mix almond paste, sugar and crumbs together. (With hands, add egg whites and vanilla.) Roll into balls (size of small walnuts). Flatten with hand. Dip into dish with pine nuts in it. Place on teflon cookie sheet, or tin foil covered sheet. Can also top with bits of maraschino cherries. Bake at 375 for 12 to 15 minutes. Check after 10 minutes. Cookies are pale when done. Do not remove from pan until cool.