1. Preheat the oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.

2. Place almond paste and white sugar in a food processor; blend until combined. Add confectioners' sugar and 2 egg whites; blend until smooth.

3. Whisk remaining 2 egg whites in a small bowl. Place pine nuts on a shallow plate.

4. With lightly floured hands, roll dough into 1-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2-inch round.

5. Bake in the preheated oven until lightly browned, 15 to 18 minutes. Let stand on cookie sheets briefly, then transfer to a wire rack to cool.

Tips

If you need to keep these cookies gluten-free, use gluten-free flour when shaping the cookies.