In a mixing bowl, stir together 2 cups almond flour, 1 3/4 cups powdered sugar, and 1/4 teaspoon salt until evenly combined.

Add 3 large egg whites and mix vigorously for 2–3 minutes until a thick, sticky dough forms.

Stir in 1 teaspoon almond extract until fully incorporated and fragrant.

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

While the dough chills, preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.

Pour 3/4 cup pine nuts into a shallow bowl for coating.

Scoop 1-tablespoon portions of dough, roll into balls, then roll each ball in pine nuts to coat on all sides.

Place coated dough balls 2 inches apart on prepared baking sheets; you should have about 24 cookies.

Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops are set with small cracks.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.