1 1/2  cups          sugar
   1      tablespoon    almond paste
     1/2  teaspoon      salt
   4      large         eggs
   2      cups          flour
     1/2  teaspoon      baking powder
   2      teaspoons     almond extract
   2      tablespoons   pine nuts
   2      tablespoons   confectioner's sugar
Preheat oven to 350 degrees.  Place a mixing bowl over hot but not boiling 
water, or use a big double boiler.  Put the sugar, almond paste, salt, and 
eggs into the bowl, and beat for 5 minutes, or until the mixture is 
lukewarm and looks like pancake batter.  Make sure that the almond paste 
is well beaten also. Take the bowl off the hot water and continue beating 
for another 5 minutes, or until the batter is cool and looks almost like 
frosting.  Sift the flour with the baking powder and fold it gently into 
the batter.  Add the almond extract and fold again.  Using a teaspoon, 
drop cookies 1 1/2 inches apart on buttered and floured cookie sheets, 
decorate with pine nuts, and sprinkle with confectioners' sugar.  Let 
stand about 5 minutes, and then bake for 15 minutes (at 350 degrees), or 
until toasty and crisp on the outside.