PIGNOLI COOKIES

Directions

1. Heat oven to 325 degrees... line a cookie sheet with foil, parchment paper or heavy brown paper. Place pine nuts in shallow dish. In medium size bowl beat almond paste, sugar, egg whites and lemon peel with electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls, using heaping teaspoonfuls for each. Press balls into pine nuts; flattening balls slightly and coating one side. Place 1 inch apart on prepared cookie sheet. Bake 22 minutes, until golden brown. Cool completely on wire cookie rack. Store tightly in tin or container and will keep for up to 2 weeks. This recipe should yield 24 cookies