Pinolati

Mix together the almonds, sugar and 2 of the egg whites, working the ingredients together to a pliable (not crumbly) almond paste dough. Preheat the oven to 230C/450F/gas mark 8. Put the remaining egg white in a bowl and break up with a fork. Spread the pine nuts out on a plate. Take small pieces of the almond paste in your fingers and roll into about 30 walnut-sized balls. Dip each ball in egg white, then roll in the pine nuts until evenly coated. Put the balls in paper petit four cases and place on baking sheets. Bake for 5 minutes. Transfer to wire racks and leave to cool. Makes about 30