Makes 5 dozen cookies

Ingredients
3 cups almond flour
1 cup sugar
3 eggs whites
Pinch of salt
3 Tablespoons apricot jam
Few drops of almond extract
To finish the cookie:
1 egg white, broken up with a fork
1 ½ cups pinenuts or sliced blanched almonds

In a bowl combine the almond flour and sugar. In a mixer with a whisk attachment whip the whites with the salt till soft peaks. Fold in the almond mixer, then fold in the jam and extract. Form in to 1 – inch balls then roll them into ovals if desired. Dip the top in egg white and roll in the nuts, pressing a bit to get them to stick well. Bake at 325 degrees Fahrenheit for 25 to 30 minutes, till light golden brown. Cool and enjoy.