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2 (8-oz) cans almond paste (not marzipan), coarsely crumbled
1 1/2 cups confectioners sugar
1/2 teaspoon salt
2 large egg whites
2 tablespoons mild honey
1 cup pine nuts (pignoli
; 4 1/2 oz)
Special equipment: a standing electric mixer; a large pastry bag fitted with 1/2-inch plain tip (optional); parchment paper
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1st Keep
 leydeng
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