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1
Arrange one rack in the upper third of the oven and the other in the lower third.
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2
Preheat the oven to 350 F. Line two baking sheets with parchment paper, or grease them lightly.
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3
Crumble the almond paste into a mixing bowl.
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4
Beat with a handheld electric mixer till crumbled fine.
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5
Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
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6
Beat in the egg whites, one at a time, and continue beating until the dough is smooth.
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7
(The batter can be formed into cookies and baked at this point, or wrapped in plastic wrap and refrigerated for up to 1 day.)
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8
Spread the pine nuts out on a plate.
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9
Roll 1 tablespoon of the dough into a ball between your palms.
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10
Drop the dough ball onto the plate of pine nuts.
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11
When you have formed several dough balls, roll them in the pine nuts to coat lightly on all sides.
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12
Transfer them to the prepared baking sheets and press them lightly, to flatten them slightly and help the pine nuts adhere to the cookies.
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13
Repeat with the remaining batter and pine nuts.
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14
Bake the cookies until lightly browned and soft and springy, about 15 minutes.
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15
Remove, and cool completely on wire racks before serving.
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16
The cookies can be stored in a covered container at room temperature for up to a week.
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17
If you cannot find almond paste, try the following variation, which will yield equally delicious cookies with a slightly grainier consistency than those made with store-bought almond paste.
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18
Grind 1 pound blanched slivered almonds and 1 1/2 cups sugar to as fine a paste as possible in a food processor, stopping several times to scrape down the sides of the workbowl.
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19
Add 3 large egg whites and continue mixing until the whites are thoroughly incorporated and the batter is smooth.
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20
Continue to roll, coat, and bake the cookies as described above.
