Preparation:

Preheat oven to 350F (175C). Line a baking sheet with waxed paper. In a small bowl, mix nuts together. Add sugar and slowly stir in 1 egg white to form a paste. With your hands, form nut paste into 24 small round balls. In a small bowl, whisk remaining 2 egg whites lightly until frothy. Dip balls into egg whites, then roll in powdered sugar to coat. Place balls in paper baking cases or muffin tin liners, then place on baking sheet. Bake 12 to 15 minutes or until golden brown on top and firm. Remove from baking sheet and cool. Sift powdered sugar over tops. Makes 24 cookies