Preheat the oven to 300°F. Line 2 cookie sheets with Silpat liners or parchment.
Place pine nuts (pignoli) in a shallow dish.
Combine granulated sugar, confectioners' sugar, flour and salt in a medium bowl and lightly toss.
Place almond paste in a mixing bowl of an electric mixer and mix to break up.
Add beaten egg whites and mix on low speed until smooth.
Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over beat.
Using a teaspoon or a cookie scoop, scoop up a rounded spoonfuls of dough and push into the pine nuts so that the pine nuts stick to dough. Ease the dough out of scoop, so that pine nuts are facing up on baking sheet.
Place 2" apart and re-apply any loose nuts.
Bake cookies for about 25 minutes. Use the shorter baking time if you like soft cookies; the longer baking time if you like them chewy.
Cool 1 minute and remove to a rack to cool completely.
Dust with confectioners' sugar.