As promised here is my great-aunt Angie’s pignoli cookie recipe:

2 small cans almond paste, 2 cups sugar, 4 egg whites, pine nuts — put all ingredients (except nuts) in either a stand up mixer with paddle or beat with hand mixer for approximately 4 minutes.  Mixture should be very sticky.  Cover and refrigerate overnight.  Using a small ice cream scoop form dough into balls and roll in pignoli nuts. Place on silpat or parchment covered cookie sheets. Tap lightly in center of each ball.  Bake 20 minutes in a 350 degree oven.  Let cookie rest on cookie sheet for 5 minutes then place on racks to cool completely.  When ready to serve dust lightly with powdered sugar.

I usually get my pine nuts at Costco — best price around.  This recipe is quite simply the best! — Thanks Aunt Angie!