Instructions: In a bowl beat together the almond paste and the sugar until the mixture is combined wenother bowl beat thehites until they are very frothy, beat in the almond paste mixture and the almond extract, and beat6 the mixture for 2-3 minutes, or until it is combined well. Drop the dough by teaspoons 2 inches apart onto buttered and floured baking sheets, press about 7 pine nuts into each macaroon, and bake the macaroons in the upper third of a preheated 350F oven for 15-20 minutes, or until they are golden. Let the macaroons cool on the sheets for 5 minutes, transfer them to racks, and let them cool completely. Store the pine nut macaroons in airtight containers.

Makes about 36 biscotti.

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