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1
Preheat the oven to 350F, with racks in the center and lower third.
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2
Line two large baking sheets with parchment paper; set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and both sugars on medium speed until mixture resembles coarse crumbs, about 2 minutes.
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4
Add egg whites and vanilla, and beat on medium-high speed until a smooth paste forms, 3 to 4 minutes.
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5
Add flour and salt; beat until combined, about 1 minute.
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6
Dough will be very soft and tacky.
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7
Place pine nuts in a small bowl.
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8
Scoop out a tablespoon of dough; using dampened fingers, drop dough into pine nuts, coating one side.
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9
Transfer rounds, coated side up, to prepared baking sheet, about 2 inches apart.
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10
Repeat with remaining dough.
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11
Fill in any bare spots on rounds with remaining pine nuts.
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12
Bake, rotating sheets halfway through, until edges of cookies and pine nuts have turned golden brown, 13 to 15 minutes.
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13
Transfer cookies on parchment to a wire rack to cool completely.
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14
Using an offset spatula, carefully loosen from parchment paper.
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15
Using a fine sieve, dust cookies with confectioners sugar.
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16
Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container at room temperature for up to 4 days.
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17
Balls of almond-rich dough are dropped into a bowl of pine nuts to coat the tops before baking.
