8 oz almond paste
2 large egg whites lightly beaten + 1 Tbsp lightly beaten egg whites
1 cup Confectioner’s sugar
2 cups pignoli nuts
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Crumble almond paste into a large mixing bowl or the bowl of your stand mixer. Add the 2 egg whites and cup of confectioner’s sugar and beat until smooth. The batter should be very soft and sticky. If not, here is where you use that extra 1 tbsp of beaten egg whites.
Put the pignoli nuts in a small bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball. Place on parchment-lined baking sheet about 1” apart.
Bake 18-20 minutes until golden. Cool on rack and then dust with powdered sugar.
Store in an airtight container for a week or a month in the freezer.