Beat the butter and
the sugar for 3 minutes. Stir in the flour and the corn starch and the
rind from 1 lemon. Make 20 small cookies on a greased baking tin and
bake them 12 minutes at 180 degrees
Celsius. Allow the cookies to cool down. Make icing in the meantime
form the icing sugar and juice from 1 lemon (use as much as you need
to make a thick icing). Stir in the rind of that lemon. Glue two cookies
at a time together with the lemon icing.
Mix the almond paste
with the egg whites and make 20 little balls on a greased baking tray.
Sprinkle with pine nuts and bake 10 minutes at 200 degrees