1/2 c. granulated sugar
1/2 c. confectioners' sugar
1/4 c. unsifted flour
1/8 tsp. salt
1 (8 oz.) almond paste
2 egg whites
1 jar (3 oz.) Italian pignoli nuts
Additional confectioners' sugar

1. Preheat oven to 300 F. Grease 2 cookie sheets.

2. Make cookie dough: Mix sugar and 1/2 cup confectioners' sugar with flour and salt.

3. Using 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. With wooden spoon, stir in flour mixture until well blended.

4. Using slightly rounded teaspoonfuls, roll dough into balls, about 1 inch in diameter.

5. Place 2 inches apart on cookie sheet. Lightly press into rounds 1 1/2 inches in diameter. Press nuts into top.

6. Bake 20-25 minutes or until golden. Remove to wire rack and cool. Sprinkle with confectioners' sugar. Store several days in tightly covered container to mellow. Makes 2 1/2 dozen.