16 ounces almond paste (two 8-ounce cans)
1 cup granulated sugar
1 cup confectioner’s sugar, plus more for dusting
4 egg whites
1 tsp vanilla
6 tbsp. flour
1/4 tsp salt
2 cups pine nuts
Preheat the oven to 325F, with racks in center and lower third. Line two glass trays with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and both sugars on medium (2-4) speed until mixture resembles coarse crumbs, about 2 minutes. Add egg whites and vanilla, and beat on medium-high (4-6) speed until a smooth paste forms 3-4 minutes. Add flour and salt; beat until combined, about 1 minute. Dough will be very soft and tacky, almost like a batter. This dough can be stored in the refrigerator for 1 day until ready to shape and roll in pine nuts.
Bake until edges of cookies and pine nuts have turned golden brown, about 13-15 minutes. Transfer cookies to a wire rack to cool completely. Using an offset spatula, carefully loosen from parchment paper. Using a fine sieve, dust cookies with confectioners’ sugar. Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container for 4 days or frozen for 2 months.
Yields 30 cookies
Dough can be made 2 days in advance and refrigerated. Almond paste is available in most supermarkets; do not substitute marzipan.