Preheat the oven to 325* F. Lightly grease ( or line with parchment ) baking sheets.
Break the marzipan in pieces into a medium-sized bowl. Stir in the sugar, salt, flavorings, and almond flour; the mixture will be crumbly. Add the egg whites, beating until the mixture is smooth.
Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wet hands, drop 1-inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts and roll the dough between your palms, pressing in pine nuts as you go; the point is to cover the dough with nuts.
Place the cookies on the prepared baking sheets, leaving 1 inch between them.
Bake the cookies for 22 to 24 minutes, until they're lightly browned. Cool them on the baking sheets for 5 minutes, then transfer to a rack to cool completely.