Preheat your oven to 350°F and prepare two baking sheets by lining them with parchment paper. Spread the pine nuts on a plate and set them aside for later use.

Break the almond paste into smaller pieces and place in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.

Add the granulated sugar to the almond paste and mix on medium speed until well combined, approximately 45 seconds to 1 minute.

Pour in the egg whites and continue beating on medium speed until a sticky dough forms, about 2 minutes.

Using a cookie scoop or spoon, portion the dough into tablespoon-sized portions. Roll each portion between your palms to form balls. If the dough sticks to your hands, dip them in water as needed.

Roll each dough ball in the pine nuts to coat the surface, then place on the prepared baking sheets. Gently press each cookie with the back of a spoon to help the nuts adhere.

Bake for 15-17 minutes, until the cookies are lightly golden but still soft in the center.

Transfer cookies to a wire rack to cool completely. Once cooled, dust with confectioner's sugar if desired before serving.