Gather the ingredients.
Place a rack in the center of the oven. Preheat the oven to 350 F. Top a large baking sheet with parchment paper.
Crumble the almond paste into a large bowl. With an electric mixer on medium speed, beat the almond paste, almond flour, egg whites, and 1 cup of confectioners’ sugar until smooth.
Scoop up a tablespoon of the batter. Roll the batter in the pine nuts, covering it completely and forming a ball. The dough will be very sticky but will become easier to handle and form as it is coated in the pine nuts.
Place the ball on the prepared baking sheet. Repeat with the remaining ingredients, placing the balls of dough about 1 inch apart.
Bake 16-18 minutes or until lightly browned. Place the baking sheet on a cooling rack. Let the cookies cool 2 minutes on the baking sheet.
Transfer the cookies to wire racks to cool completely. Dust with confectioners’ sugar before serving. Enjoy with a warm cup of coffee or espresso.