Ingredients

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

Instructions

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.