Pine Nut Macaroons

Makes 35 Macaroons

2 Cups Marzipan
1 3⁄4 Cups superfine sugar
1⁄4 teaspoon vanilla or lemon extract
Pinch of cinnamon
Pinch of allspice
2 egg whites
4 T Pine Nuts
Icing sugar

In a large bowl beat marzipan and sugar with an electric blender until creamy; beat in vanilla or lemon extract and spices. Beat in egg whites one at a time. Preheat oven to 300 degrees.

When mixture is smooth, drop small spoonfuls of batter onto a baking sheet and cover with parchment paper leaving space between each mound. Stick pine nuts into the macaroons, so they look like porcupine quills. Bake macaroons 15 minutes until light gold. Remove from oven and let cool. Macaroons will stay 1 week in airtight container.