1. Position oven rack in top third of oven. Heat oven to 325 degrees F. Line baking sheets with parchment or foil (if using foil, coat with nonstick cooking spray).
2. In medium-size bowl, beat together almond paste, sugar and 1 egg white until smooth. Beat in second egg white, then vanilla and orange extracts. Stir in flour until dough forms.
3. On prepared sheets, drop batter by heaping teaspoonfuls, 2 inches apart. Cover each cookie with pine nuts, about 1/2 teaspoon each.
4. Bake in top third of 325 degree F oven until edges are golden, 15 minutes. Remove cookies to rack; let cool. Store airtight at room temperature up to 1 week. Makes 28 cookies.