You may want to double this recipe because they disappear quickly!
1 cup pine nuts
1 can 8 oz. almond paste (cut in sm. pieces)
2/3 cups sugar
2 egg whites
1 tsp grated lemon zest
Preheat oven to 325 degrees. Mix paste, sugar, egg whites, and lemon zest with a electric hand mixer . Drop a teaspoonful onto a non-stick cookie sheet. Gently press pine nuts onto top of cookie. Bake 20-25 minutes.
Yield – 24 cookies