Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

In a mixing bowl, combine the almond paste and granulated sugar, then beat with an electric mixer on medium speed for 2 to 3 minutes until well combined.

Add the egg whites one at a time, beating on medium speed for about 1 minute after each addition until fully incorporated.

Pour in the vanilla extract and salt, then beat for another 30 seconds until the dough is smooth.

Lightly toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking occasionally.

Pour the powdered sugar into a small shallow bowl, then scoop the dough into 24 portions using a cookie scoop or tablespoon.

Roll each ball in the powdered sugar until fully coated, shaking off excess, then place on the prepared baking sheet about 2 inches apart.

Press 4 to 5 pine nuts firmly into the top of each cookie ball.

Bake for 12 to 15 minutes, until the edges are light golden brown and the tops show a slight crack.

Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack.