Total Calories: 50
1 Place a rack in the center of the oven. Preheat the oven to 350°F. Grease a large baking sheet.
2 In a large bowl, crumble the almond paste. With an electric mixer on medium speed, beat in the almonds, egg whites, and 1 cup of confectioner's sugar until smooth.
3 Scoop up a tablespoon of the batter. Roll the batter in the pine nuts, covering it completely and forming a ball. Place the ball on the prepared baking sheet. Repeat with the remaining ingredients, placing the balls about 1 inch apart.
4 Bake 18 to 20 minutes or until lightly browned. Place the baking sheet on a cooling rack. Let the cookies cool 2 minutes on the baking sheet.
5 Transfer the cookies to racks to cool completely. Dust with confectioner's sugar. Store in an airtight container in the refrigerator up to 1 week.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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