Submitted by Diane Ellen - Boca Raton, FL

makes about 9-11 cookies

1 can (8 oz) Solo Almond Paste
3/4 cup of sugar
2 egg whites
pignoli nuts (pine nuts)

Beat room temp egg whites until fluffy.  Add in sugar and beat.  Add in broken pieces of almond paste. Beat all together until smooth.

Line cookie sheet/jelly roll pan with aluminum foil, do not use non-stick spray.

Drop 1 heaping tablespoon of dough on foil leaving 1½” between cookies . Top generously with pine/ pignoli nuts .

Bake at 325 ° F for 20 minutes on bottom oven rack then 3-5 minutes on top oven rack. They should be light in color and appear cracked.  Leave on foil until completely cool.  Gently remove cookies from foil-- fragile!

Hint: When properly stored, these cookies keep well in the freezer and can even be eaten while frozen!

Special thanks to Diane Ellen for granting permission to publish this recipe.

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