1 lb. almond paste
1 c. granulated sugar
1 lb. pignoli nuts
4 egg whites

Mix sugar and almond paste well. Fold in beaten egg whites. Refrigerate batter for 10 minutes. Then roll a teaspoon of batter into a ball and roll into pignoli nuts covering the entire cookie. (To use less pignoli nuts you may cover the top of the cookie with the pignoli nuts rather than rolling the entire cookie.)

Line a cookie sheet with aluminum foil. Place cookies on top of foil and bake at 325 degrees for 15 to 20 minutes or until golden brown on top. Remove immediately from oven and cool. These cookies are soft when removed from oven and harden as they cool.