4 egg whites
pinch of cream of tartar
1 c. granulated sugar
1 c. powdered sugar
1/2 c. sifted flour
1 lb. almond paste
1 1/2 c. pignoli nuts, toasted and cooled
Preheat oven 325 F.
Beat egg whites and cream of tartar until stiff peaks form.
Mix in almond paste, then granulated sugar until smooth.
Add powdered sugar and flour, mixing gently until smooth.
Chill dough for an hour.
Shape dough into 1” balls and roll in pignoli nuts.
Place cookies 1” apart on a cookie sheet lined with parchment paper.
Bake for 15-18 minutes or until lightly browned.
Cool on a wire rack and dust with powdered sugar before serving.
Makes about 30 cookies.
Store in an airtight container.
