Pignoli

12 ounces can almond paste

1/2 cup white sugar

1 cup confectioners' sugar

4 egg whites

1 1/2 cups pine nuts

Preheat oven to 325 degrees F (170 degrees C). Line 2 cookie sheets with foil; lightly grease foil.  Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.  Whisk remaining 2 egg whites in small bowl until lightly beaten. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls and flatten each slightly on cookie sheeets to form a 1 1/2 inch round.  Bake one sheet at a time, 15 to 18 minutes, until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack; cool.

Yields about 3 dozen