1Position oven rack in top third of oven. Preheat to 325. Line cookie sheet with parchmant or foil and coat with Pam.
2Beat together almond paste, sugar and one egg white in medium bowl until smooth. Beat in second egg white, then extracts. Stir in flour until dough forms. (I have found it takes a little more than 3 Tbsp.)
3Drop by heaping teaspoon 2" apart on prepared sheet. Cover each cookie with pignoli.
4Bake in top third of oven until edges are golden, about 15 minutes. Cool cookies on sheet on a rack. Store in airtight container.