1(8-ounce) canpure almond paste (not almond filling or marzipan)
Pinchof kosher or sea salt
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Break almond paste into small pieces and put into the bowl of a food processor. Process until almost smooth. With the processor running, gradually add the sugar through the feed tube. Turn off the processor, add salt and egg whites and then process until it turns into a batter. Using a small (1 tablespoon) ice cream scoop or a spoon, drop the dough onto the prepared pans, spacing 2 inches apart. Press a few (3 or 4) pine nuts onto each cookie.
Bake for approximately 15 minutes or until the cookies are firm and lightly browned. Let cool on pans for 5 minutes then remove to a wire rack to cool completely.