The card from Mom’s recipe box says this is from Marie Amorro. But I never met Marie nor had her cookies, so I’m not sure that this recipe is exactly the way Marie made the cookies. In my experience, the dough was not roll-able. But I love almond paste and pine nuts, so I was very happy with the results.
1/2 cup granulated sugar
1/2 cup confectioner’s sugar
1/4 cup unsifted flour
1/2 tsp. salt
1 can (8 oz) almond paste
2 egg whites
1 jar (3 oz) Italian Pignolia nuts
Additional confectioner’s sugar for dusting
Preheat oven to 300˚F, grease 2 large cookie sheets.
Make cookie dough. Sift granulated sugar and 1/2 cup confectioners sugar with flour and salt. Set aside.
Using a fork, break up 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 flour mixture until well blended.
Using slightly rounded teaspoonfuls roll dough between hands into balls, about 1-inch in diameter.
Place, 2 inches apart on cookie sheets. Lightly press into rounds, 1 1/2 inches in diameter. Press nuts into top.
Bake 20-25 minutes or until golden brown. Remove to wire rack and cool. Sprinkle with confectioners sugar. Store several days in tightly covered container to mellow.
Makes 2 1/2 dozen.
