Pignoli Cookies v. 1

by Melody Kettle

4 Egg Whites

1 lb. Almond Paste

1 1/2 C Sugar

1 lb. Portuguese Pignoli Nuts

Beat egg whites until stiff. Set aside.

Break up almond paste into small pieces and beat in sugar.

Fold the sugar and almond paste mixture into egg whites. Refrigerate a few hours or overnight.  Roll into balls and roll balls into pignoli nuts.  Flatten slightly. Put on greased cookie sheet. Bake at 375 degrees 12 - 15 minutes.  When cool, sprinkle with confectioners sugar.