1 lb. almond paste
4 egg whites
2 c. sugar
1/2 c. flour
1 lb. pignoli nuts

Mix almond paste, egg whites, sugar and flour with an electric mixer. Refrigerate 1 hour or overnight.

Shape rounded teaspoonfuls of dough into crescents. Roll crescents into pignoli nuts.

Line a cookie sheet with aluminum foil. Place cookies on top of foil and bake at 325°F for 15 to 20 minutes or until golden brown on top.