Instructions

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
• In a mixing bowl, combine the almond paste with the granulated sugar and powdered sugar. Use a fork or your fingers to break up the almond paste and mix it until the sugars are well incorporated.
• Add the egg white and kosher salt to the almond mixture. Mix until the dough comes together. It should be sticky but manageable.
• With a cookie scoop or your hands, take a portion of the dough and roll it into a ball, about 1 inch in diameter. Roll each ball in the pine nuts, pressing gently so that the nuts adhere to the surface.
• Place the cookie balls on the prepared baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the tops are set. The centers should remain soft.
• Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with additional powdered sugar before serving for a touch of sweetness.