waxed paper. 2. Using an electric mixer, cream together the almond paste and granulated sugar in a mixing bowl until smooth. Beat in the vanilla. Gradually beat in the egg whites to make a smooth and somewhat fluffy mixture. 3. Drop the batter by the heaping teaspoonful 3 cm apart on the prepared baking sheets. By hand, stud each cookie generously with pine nuts, then liberally sift the confectioners' sugar over the tops. 4. Bake the macaroons until light golden brown, 18 to 20 mins. Let cool slightly, then transfer with a metal spatula to a wire rack to cool completely. Store in an airtight container up to 1 week. Makes 4 to 4.5 dozen cookies. Recipe By : Sarah Leah Chase's Cold-Weather CookingISBN 0-89480-752-8