Heat oven to 325°F. Line cookie sheets with foil.
In a medium bowl beat almond paste, sugar, egg whites and lemon peel with an electric mixer until smooth. Drop heaping teaspoonfuls dough 1 inch apart on prepared cookie sheet. Sprinkle with pine nuts to cover, then press them gently to adhere.
Bake 22 to 25 minutes until tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on wire rack. Peel off foil. Store airtight at room temperature. (Cookies are best eaten within 2 weeks, or they can be frozen.)
Use only almond paste, not marzipan or canned almond filling.
NOTE Pine nuts packed in larger-size bags are less expensive than those in small jars. Look for them in health food and warehouse stores and bulk-food sections in the supermarket.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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