To make pignoli cookies, mix almond paste with confectioners' sugar, honey, cinnamon, salt, egg whites and lemon zest. Pipe the dough into 1-inch balls on a baking tray, top the dough with pine nuts, and bake for 12 to 14 minutes at 350 degrees F.
Preheat an oven to 350 degrees F, and line baking trays with parchment paper. Use a stand mixer with the paddle attachment to beat 1 15-ounce can of almond paste on high speed until broken up. Add 1 cup of confectioners' sugar, and mix on a slow speed until incorporated. Add 2 tablespoons of honey, a pinch each of cinnamon and salt, 2 large egg whites and the zest of one lemon to the almond paste. Beat on medium speed for about five minutes until fully incorporated.
Transfer the dough to a disposable pastry or zipper bag, and cut off the tip. Pipe the dough onto the parchment paper-lined sheet trays, making 1-inch balls. Evenly distribute about 1/2 to 3/4 cups of toasted pine nuts to the tops of the dough balls. Press the nuts into the dough balls, then set the pans in the oven to bake for about 12 to 14 minutes until golden.