Pignoli Cookies

Beat room temp egg whites until fluffy.  Add in sugar and beat.  Add in broken pieces of almond paste. Beat all together until smooth.Line cookie sheet/jelly roll pan with aluminum foil, do not use non-stick spray.Drop 1 heaping tablespoon of dough on foil leaving 1½” between cookies . Top generously with pine/ pignoli nuts .Bake at 325 ° F for 20 minutes on bottom oven rack then 3-5 minutes on top oven rack. They should be light in color and appear cracked.  Leave on foil until completely cool.  Gently remove cookies from foil-- fragile!Hint: When properly stored, these cookies keep well in the freezer and can even be eaten while frozen!