Grate almond paste on large holes of a box grater.
Combine paste and next 4 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes).
Place 1/4 cup pine nuts in a mini food processor; pulse until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine ground nuts, flour, and baking powder, stirring with a whisk.
Add flour mixture to butter mixture; beat on low speed just until combined.
Stack two baking sheets one on top of the other, and line the top sheet with parchment paper. Shape dough into 48 equal-sized balls (about 1 tablespoon each). Press 3 to 5 of the remaining pine nuts in a sunburst shape on top of each ball.
Place 12 balls 2 inches apart on the top baking sheet (keep sheets stacked).
Bake 14 minutes or until edges of cookies are lightly browned. Cool 5 minutes on pan. Cool completely on a wire rack. Repeat procedure 4 times.
