Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.Advertisement
Beat almond paste, sugar, chopped pine nuts and salt in a mixing bowl with an electric mixer on low speed until the almond paste is broken up into small bits; continue to blend until finely ground. Add egg whites and water and beat on medium-high speed, stopping to scrape the sides of the bowl once or twice, until smooth, about 5 minutes. (The batter will be very thick.)
Drop level tablespoons of dough onto the prepared baking sheet, about 1 1/2 inches apart. Gently press 5 pine nuts into the top of each cookie in the shape of a star.
Bake, rotating the pan front to back halfway through, until golden, 13 to 15 minutes total. Let cool on the pan for 15 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Make Ahead Tip: Store in an airtight container between sheets of parchment or wax paper for up to 3 days.
Equipment: Parchment paper