Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.

Break up the almond paste into about 2" chunks and place in the bowl of a food processor.

Add the remaining dough ingredients and pulse until a dough forms.

Place the pine nuts in a bowl.

Use a 1.5 tablespoon cookie scoop to scoop a 28-gram ball (the grams may vary depending on the size of your scoop) and plop it into the pine nuts. The dough will be very sticky but you should be able to get it into the nuts and roll it around on one side without issue. You can also plop the dough balls on the cookie sheet and sprinkle 2 teaspoons of pine nuts over each cookie. If you find it too sticky, you can chill it for a few hours or wrap it in plastic wrap and place it in the freezer, but I've made these about 15 times without issue.

Place the cookie, nut side up, on the baking sheet and repeat with the rest of the cookies. Place them about 3" apart.

Bake for 13-15 minutes or until lightly browned.

Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.

Dust with powdered sugar before serving. Keep in an airtight container for up to a week. They can be frozen, but without the powdered sugar, for 3 months.