Crumble the almond paste into a food processor and pulse until it is the texture of sand.

Add the sugar, egg whites and salt and process until smooth - about 15 seconds or so.

Use a spatula to scrape the mixture out into another bowl and refrigerate for about 30 minutes. This will help make the dough easier to roll into balls.

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper, the spray with cooking spray.

Add the pine nuts to a shallow bowl or plate and have a small bowl of cold water next to it.

Remove the dough from the fridge and use a spoon to scoop out a small piece about the size of a rounded tablespoon.

Wet your hands a little in the bowl of water, then roll the dough in your hands to form a ball. around to form a ball.

Drop the ball on to the pine nuts and press to flatten and coat on both sides. Be careful not to coat it with too many nuts or you'll run out before finishing.

Lay the cookie on the baking sheet and repeat until all the dough and nuts are gone.

Bake for about 11-14 minutes or until they're golden brown around the edges. Allow to cool completely before serving - they're better that way.***