Italian Cookies!

Pine Nut Cookies

Total prep and bake time approx. 30 minutes.

1/2 cup granulated sugar 1/2 cup confectioner's sugar
1/4 cup unsifted flour 1/8 teas of salt
1 can (8 oz.) almond paste
2 egg whites
1 jar(3 oz.) of Italian pignolias or pine nuts
confectioner's sugar

Preheat oven to 300 degrees F. Grease with olive or canola oil 2 large cookie sheets.

Make cookie dough by sifting granulated sugar and 1/2 cup of confectioner's sugar with the flour and salt. Set aside.

Using a fork break up the almond paste into small pieces in a medium bowl. Add egg whites and beat with electric mixer at medium speed until well blended and smooth. With a wooden spoon, stir in the flour mixture until well blended.

Using slightly rounded teaspoonful, roll dough between hands into 1 inch balls.

Place 2 inches apart on cookie sheet. Lightly press into rounds about 1 and 1/2 inch in diameter. Press nuts into the tops.

Bake 20 minutes or so , until golden brown. Remove to wire rack and cool. Sprinkle with confectioner's sugar. Store several days in tightly covered container to mellow. Makes 2 and 1/2 dozen. (It is not necessary to store for days. It makes flavor better but is not a must.)