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1
Preheat oven to 350F.
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2
Butter 2 large baking sheets.
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3
Using on/off turns, blend 3/4 cup pine nuts and next 4 ingredients in processor until crumbly mixture forms.
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4
Transfer mixture to large bowl; add egg whites.
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5
Using electric mixer, beat until mixture is smooth.
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6
Whisk flour, baking powder, and salt in small bowl to blend.
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7
Add to pine nut mixture; beat until smooth (dough will be soft and sticky).
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8
Place remaining 3/4 cup pine nuts in shallow bowl.
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9
Spoon generous tablespoonful dough into pine nuts in shallow bowl, coating 1 side of dough with pine nuts.
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10
Using floured fingertips, transfer dough to prepared baking sheet, pine nut side up.
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11
Smooth edges of dough to form even round.
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12
Repeat with remaining dough, flouring fingertips as needed to prevent sticking and spacing cookies 2 inches apart on prepared baking sheets.
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13
Bake cookies 1 baking sheet at a time until golden, about 20 minutes.
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14
Cool completely.
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15
Dust with powdered sugar, transfer to plate, and serve.
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16
(Cookies can be made 1 day ahead.
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17
Store in airtight container at room temperature.)
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18
*Almond paste is available at specialty foods stores and in the baking-products section of most supermarkets.
