Pignoli Cookies

12 ounces almond paste
1/2 cup white sugar
1 cup confectioners' sugar
4 egg whites
1 1/2 cups pine nuts

Preheat oven to 325° F (165° C). Line 2 cookie sheets with foil; lightly
grease foil. Mix almond paste and granulated sugar in food processor
until smooth. Add confectioners' sugar and 2 egg whites; process until
smooth. Whisk remaining 2 egg whites in small bowl. Place pine nuts on
shallow plate. With lightly floured hands roll dough into 1 inch balls.
Coat balls in egg whites, shaking off excess, then roll in pine nuts,
pressing lightly to stick. Arrange balls on cookie sheets, and flatten
slightly to form a 1 1/2 inch round. Bake 15 to 18 minutes in the
preheated oven, or until lightly browned. Let stand on cookie sheet 1
minute. Transfer to wire rack to cool. Yields 36 servings.

"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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