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Preheat oven to 350F.
Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor.
Add the sugar and salt and pulse until combined, about 30 seconds. It should resemble corn meal.
Add ⅔ of the egg whites and process about 30 seconds.
Slowly add what is needed from the remaining egg whites until a sticky dough is formed. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.
Roll the balls in the pine nuts. The stickiness of the dough will help the nuts stick.
Place on a parchment lined baking sheet 2 inches apart and bake until the nuts are starting to turn golden, about 15-18 minutes. Don’t overbake.
Optional: Dust cooled cookies with powdered sugar.