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1
Preheat oven to 325 degrees.
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2
Line 2 cookie trays with parchment paper or aluminum foil.
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3
Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper.
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4
Break the almond paste into chunks and place in the bowl of a food processor.
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5
Add the sugar and process until the mixture is homogenous, stopping once to scrape down the bowl using a rubber spatula.
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6
Add the egg whites and process until smooth.
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7
Scrape again and process for a few more seconds.
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8
The mixture will be sticky, but with a light touch and moist hands it can be gently rolled.
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9
Keep a damp towel nearby to wipe and wet your hands.
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10
Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts.
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11
Once you have 3 to 4 balls formed, roll them in the nuts to cover completely.
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12
Place about 16 balls 1 1/2-inches apart on the prepared baking sheets.
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13
Bake the first tray while preparing the second, until the cookies are pale golden, and puffy, about 25 minutes.
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14
Place the baking sheets on wire cooling racks and cool the cookies completely before lifting them off.
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15
Store in an airtight container for up to 2 days, or freeze for up to 1 week.
