Preheat to 325° Fahrenheit (165° Celsius). Line two baking sheets with parchment paper to prevent sticking.

Break the almond paste into small pieces and place them in a large mixing bowl. Gradually add the granulated sugar, mixing with your hands or a spatula until the mixture is well combined and crumbly.

In a separate bowl, beat the egg whites using an electric mixer on medium-high speed until stiff peaks form. The egg whites should be glossy and firm.

Gently fold the beaten egg whites into the almond paste mixture.

Start by adding a small portion of the egg whites to lighten the mixture, then fold in the rest using a gentle motion to avoid deflating the egg whites. The final mixture should be sticky and dense.

Scoop out tablespoon-sized portions of the dough and roll them into balls between your palms. If the dough is sticky, lightly dampen your hands with water.

Roll each ball in the pine nuts until fully coated, pressing lightly so the nuts adhere.

Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each ball slightly with the palm of your hand or the back of a spoon to about ½ inch thickness.

Place the baking sheets in the preheated oven and bake for 15-18 minutes. The cookies are done when they are golden brown around the edges and just set in the center.

Rotate the baking sheets halfway through baking for even browning.

Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, lightly dust them with confectioners' sugar using a fine-mesh sieve for a delicate finish.

Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Use parchment paper between layers to prevent sticking.