Pignoli Cookies

My pignoli cookies have become somewhat famous around here. They're a bit expensive to make, and the dough is sticky and messy, so I limit them to the holiday season only!

1 pound canned almond paste

1 1/2 cups sugar

3 large egg whites

1 1/2 cups pine nuts

Preheat oven to 350. Line cookie sheets with parchment paper (do not skip this step -- it's almost impossible to get the cookies off the pan if you don't use parchment!)

Spread the pine nuts on a plate.

Using an electric beater, beat the almond paste on medium speed until it appears crumbly. With the beater still on, slowly add the sugar and mix until blended. Add the egg whites one at a time, mixing well after each addition. After the egg whites have all been added beat the dough until it is smooth.

Using approximately 1 tbsp. of dough at a time, roll the dough into small balls. Roll each ball in the pine nuts and place onto the cookie sheets. Press each ball lightly making sure the pine nuts stick (the balls will flatten slightly as you press them).

Bake for 15 minutes or until lightly browned. Cookies should still be soft and will spring back slightly when touched. Remove from oven and cool completely.