Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer, beat the granulated sugar and egg whites together on medium speed for 1 minute.

Add the powdered sugar, almond flour, almond extract, and salt, and mix on medium speed until combined.

Roll rounded tablespoon-sized scoops of dough into balls, then roll the tops and sides in the pine nuts to coat.

Place the cookies 2 inches (5 cm) apart on the prepared baking sheet.

Bake for 10-12 minutes, until golden.

Let cool on the baking sheet until firm enough to handle, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days.