Pine Nut Macaroons

1 cup (4 ounces) pine nuts (pignoli)
1 can (8 ounces) almond paste, cut into small pieces
2/3 cup granulated sugar
2 egg whites
1 t grated fresh lemon peel

Heat oven to 325 degrees F. Line a cookie sheet with foil, parchment paper, heavy brown paper or a silicon mat.

In medium-size bowl beat almond paste, sugar, egg whites and lemon peel with electric mixer until smooth. With slightly wet hand, form dough into 1-inch balls, using a heaping teaspoonful for each. Press balls into pine nuts, flattening balls slightly and coating one side. Place 1 inch apart on prepared cookie sheet. Bake 22-25 minutes until golden brown. Cool completely on cookie sheet on rack. Store tightly covered or freeze.

Makes 24