1 c. granulated sugar
1 c. confectioners' sugar
1 c. unsifted all-purpose flour
1/4 tsp. salt
1 (8 oz.) can almond paste
4 egg whites, slightly beaten
1 (2 oz.) jar Italian pignolias

Preheat oven to 300 degrees. Lightly grease 2 large cookie sheets. Sift sugar with flour, salt; set aside.

In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well blended and fairly smooth. Stir in flour mixture until well blended. Drop mixture by slightly rounded teaspoons, 2 inches apart on prepared cookie sheets.

Lightly press into rounds 1 1/2 inches in diameter. Press some pignolias into each. Bake 20 to 25 minutes or until golden brown. Remove to wire rack. Cool. Sprinkle with confectioners' sugar. Makes 4 dozen.