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

Preheat oven to 300 degrees and grease 2 large cookie sheets. Sift the sugars with flour and salt. Using a fork, break up almond paste into small pieces in medium bowl. Add egg whites and beat with electric mixer at medium speed until well blended and smooth.

Using a slightly rounded teaspoonful, roll dough between hands into balls about 1 inch in diameter. Press nuts into tops (4-5 nuts). Bake 20-25 minutes or until golden. Remove and cool. Sprinkle with confectioners' sugar. Makes about 2 1/2 dozen.