Recipe(tried): Amaretti (Almond Cookies)

I have a recipe from Baking with Julia - that is as follows:

AMARETTI

1 (8 oz) can almond paste
3/4 cup sugar
2 large egg whites, beaten just to break up
1/4 lb. pine nuts

Position a rack in center of oven. Preheat to 325 degrees.
Line 2 baking sheets with parchment paper.

Cut the almond paste into 1/2 inch pieces and toss into the bowl of a mixer fitted with the paddle attachment- or you can use a hand mixer.

Add half of the sugar and mix on low speed until the paste is broken into small crumbs. Add the rest of the sugar and mix till crumbs are very fine (about 2 min). Add the egg white in 3 to 4 additions - scraping down the bowl when mixture starts to stick to the bottom. Beat till batter is free of lumps.You don't want to beat alot of air into the mixture or cookies will fall while baking.

You can fill a pastry bag(fitted with a 3/4 plain tip) and pipe the cookies onto the parchment paper or drop from a teaspoon. Make each cookie about 1-1/4 inches in diameter and 1/2 inch high. Leave about 1-1/2 inches between cookies.

Just before baking wet a cotton or linen kitchen towel and gently squeeze the excess water from it. Do not wring tightly as you want the towel to be wet.

Dab the tops of the cookies with the wet towel. The tops of the cookies should be smooth, slightly flattened and glistening. Gently press pine nuts onto the tops of the cookies.

Bake till well risen, lightly browned and covered with fine cracks. About 15-20 minutes. Transfer cookies on the paper to racks to cool completely. Remove from paper.

Store in airtight container. They will remain moist and chewy for a couple of days and then they will become dry and crisp.

My family loves these!!! Great for parties, teas and showers...also as gifts.

Hope this was what you were looking for.