(Makes 24 cookies)
5 oz. pignoli nuts
1 (8-oz.) can almond paste (use canned only)
2/3 cup sugar
2 large egg whites
1 tsp. almond extract
Preheat oven to 325 degrees. Line cookie sheet with parchment paper. Place nuts in a shallow dish.
In a medium-sized bowl, beat almond paste, sugar, egg whites, and extract until smooth. With slightly wet hands, form dough into 1-inch balls using a heaping teaspoon for each cookie. Press balls into nuts, flattening only slightly and coating one side. Place 1 inch apart on prepared cookie sheet.
Bake 22-25 minutes, until golden brown. Cool completely on cookie sheet on rack.Store, tightly covered, up to 2 weeks. Freeze any leftover cookies.