Beat egg whites with sugar until stiff. Mix in marzipan, nuts and pine nuts. Fill the mixture into a piping bag with a round nozzle and pipe small dots onto a prepared baking tray (leave enough space between the dots). Press a few pine nuts into each one. Let rest for about 4 hours before baking and sprinkle with powdered sugar if desired. Bake in the preheated oven at 165 to 175 °C for 12 to 14 minutes until light brown.
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