There are two kinds of pignoli cookies I grew up eating. While the crunchy version is also delicious, I am a sucker for the sweet chewiness of this soft, meringue-y version. They are also gluten free so I like to include them on holiday plates so everyone has something to enjoy.
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Break apart the almond paste in the bowl of a food processor. Add the confectioners' sugar, vanilla extract, salt and egg white and pulse until smooth. Scoop 1-tablespoon balls of dough directly into the pine nuts and gently roll them in the pine nuts, pressing gently to adhere. (The dough is soft but the pine nuts will help make it easier to handle.)
Place the cookies 2 inches apart on the prepared baking sheet. Bake until lightly browned around the edges and puffed, 16 to 18 minutes. Allow to cool completely on the tray before removing them with an offset spatula.