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1 cup pignoli nuts 1 8 oz. can almond paste (not marzipan) 2/3 cup sugar 2 egg whites 1 tsp. fresh lemon peel
Heat oven to 350 degrees. Line a cookie sheet with parchment paper. Place pine nuts in a shallow dish. In a medium sized bowl beat almond paste, sugar, egg whites and lemon peel with an electric mixer until smooth. wet hands slightly, form dough into 1 inch balls and press into pine nuts, flattening balls slightly and coated on one side. Place 1 inch apart on cookie sheet. bake 22-25 minutes until golden brown. cool completely on cookie sheet rack. These cookies are fragile-make sure they are totally cooled before removing and use a metal spatula.
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