The Modern Nonna

0 Preheat the oven to 325F and line a baking sheet with parchment paper.
1 Open the almond paste tube, cut it into pieces or break it apart, and then process it in a food processor until it’s fully broken apart.
9 NOTE: I purchased mine at the grocery store but the one I linked is the exact same brand I used. Be careful when purchasing on Amazon though as the quality is not always the same. I would recommend getting almond paste at the grocery store. 
2 Take the food processor lid off and add the sugars (granulated and powdered) and process until combined.
3 Finally, add the egg whites, salt, and almond extract and process until a sticky, cookie-like batter forms (it will be a lot like a paste). You should be able to roll it into a ball. 
8 NOTE: If the batter is too thin (this can happen depending on the size of the egg) add a little bit of almond flour at a time to the food processor until you have the right consistency. 
4 Take a mini ice cream scoop or a measuring spoon and roll the dough into balls and then dip each ball into the pine nuts. I make sure my palms are wet so that the cookies don't stick and roll easily. 
5 Place the cookies on the baking sheet and gently press down with the flat side of a measuring cup or my hand. I make sure that my palm or measuring cup is a bit wet so that the cookies don't stick to you as you press. 
6 Bake for about 16-20 minutes, depending on the oven, until the bottoms of the cookies are lightly golden.
7 Let the cookies cool and sprinkle with icing sugar. Enjoy!