Start by breaking the almond paste into smaller chunks. Place them into a large food processor, then add granulated sugar. Pulse for about 2 minutes until a soft paste forms.

Pour in the vanilla extract, salt, and the whole egg into the food processor. Pulse until the mixture transforms into a coherent dough.

Transfer the dough onto plastic wrap and shape it into a loose roll or ball. Cover it tightly and chill in the refrigerator for at least 4 hours.

Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper, then pour pine nuts into a bowl.

Using a tablespoon, scoop out the dough and roll it lightly in the pine nuts until partially coated. Place on baking sheet, ensuring space to spread.

Bake the cookies for 16 to 18 minutes until edges are light golden brown. Centers should remain soft and shiny.

Allow the cookies to cool completely on the baking sheet. Once cooled, dust with powdered sugar before serving.