Preheat the oven to 300 degrees F. Line two sheet trays with parchment paper. (Anne Burrell lists 350 degrees F for 12 - 14 minutes but I find the cookies underdone or over-brown.)

Using your fingers, break almond paste into small pieces into the bowl of your stand mixer. Then beat the almond paste on high speed, with the paddle attachment, until it is in fine crumbles; start on slow speed so it doesn't fly out of the bowl. Add the confectioners' sugar and mix on slow speed until well combined.

Stop mixer; add the honey, egg whites, lemon zest, cinnamon and salt, and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.

Drop about a tablespoon of dough onto the baking sheet using a small cookie scoop. Don't make them too big or they won't cook through. (No more than a tablespoon!)

If using a pastry bag: Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls (about 1 tablespoon of dough) onto the prepared baking sheets, leaving one inch between balls.

Top with the pine nuts, pressing them into the dough to secure.

Bake until the cookies are golden, 15 - 20 minutes, rotating baking sheet after 8 - 9 minutes; they will still be slightly soft. Leave on the baking sheet 3 - 4 minutes before transferring parchment to wire racks to cool completely.

If the cookies stick to the parchment use a metal scraper/offset spatula to remove them.