Pine Nut Candies
Knead the marzipan with 10-15 grams (approximately 2-3 teaspoons) of sugar and a little rose water until smooth. With wet hands, form minsture into small balls. Roll each ball in rose water and sprinkle with the pine nuts.
Let dry overnight. Beat the egg white with the remaining sugar and brush over the balls. Place on a lightly greased baking tray and bake in a preheated oven at 150°C (approximately 300°F) for about 10-15 minutes, until the pine nuts are golden. Allow to cool and serve in paper cups.