1/2 c. granulated sugar
1/2 c. confectioners sugar
1/4 c. unsifted all-purpose flour
1/8 tsp. salt
1 (8 oz.) can almond paste
2 egg whites, slightly beaten
1 (3 oz.) jar Italian pignolias
Confectioners sugar

Preheat oven to 300 degrees. Lightly grease 2 large cookie sheets. Sift sugars 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 teaspoonfuls 2 inches apart on prepared cooking sheets. Lightly press into rounds 1 1/2 inches in diameter. Press some pignolias into each.

Bake 20-25 minutes or until golden. Remove to wire rack; cool. Sprinkle with confectioners sugar. Makes about 2 1/2 dozen.