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Step#1- In a food processor add the almond paste and pulse to a crumble.
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Step#2- Add half of the sugar and pulse until well combined.
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Step#3- In a separate bowl combine the rest of the sugar and egg whites.
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Step#4- With an electronic mixer mix until gently whipped and white. Grate your lemon peel in and add the almond mixture, continue mixing till the dough becomes sticky.
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Step#5- Place pine nuts in a shallow pan.
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Step#6- Fill a small bowl with cold water, wet the palm of your hands with water, grab a small amount of dough, and form a ball. Roll in the pine nuts and place them on a parchment paper-lined cookie sheet.
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I like to roll the top and bottom for extra pine nuts. The above-listed ingredients make about 44 cookies. Bake at 325 degrees Fahrenheit for about 22 to 25 minutes.
