MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Italian
       Yield: 24 cookies
       4 oz Pignolia
       8 oz Almond paste, canned; cut
            -into small pieces
     2/3 c  Sugar
       2    Egg whites
       1 ts Lemon peel, fresh; grated
   Preheat oven to 325 F.  Line a cookie sheet with foil, parchment, 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 a heaping tsp for each. Press balls into nuts,
   flattening balls slightly and coating one side. Place 1 inch apart on
   prepared cookie sheet. Bake 22-25 min until golden brown. Cool
   completely on cookie sheet or rack. Store tightly covered 2 weeks.
                       --Anita Silverman
                         recipe from some women’s magazine