Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or spray it with nonstick cooking spray; set aside.
• Place the 7 ounces (198 g) almond paste (cut into pieces), 1/3 cup (67 g) granulated sugar, 1/4 cup (28 g) powdered sugar, 1 large egg white (35 g), and 1/4 teaspoon kosher salt in the bowl of a food processor.
• Process the mixture until smooth and uniform, scraping down the bowl once or twice as needed. The dough should be thick and tacky but not runny.
• Transfer the dough to a small bowl or work surface.
• Put the 4 ounces (113 g) pine nuts in a medium bowl and spread them so they’re easy to roll cookies through.
• Using about 1 tablespoon of dough per cookie, scoop and roll each portion into a roughly 1-inch ball with your hands.
• Roll each dough ball in the pine nuts, pressing gently so the nuts adhere to the top and sides.
• Place the coated cookie balls on the prepared baking sheet, spacing them about 1–2 inches apart.
• Bake for 10–12 minutes, or until the cookies are golden brown.
• Let the cookies cool on the baking sheet for at least 10 minutes to firm up.
• Dust the cooled cookies with additional powdered sugar and serve.