Blend the almonds until you get a fine flour.

Mix the almond flour with powdered sugar, honey and egg white and knead on a marble or wooden surface until you get a thick and homogeneous dough. Cover it with plastic wrap and put it in the fridge for a few hours or until the next day.

Remove the dough from the fridge and heat the oven to 190°C (gas mark 5, 375°F).

With the help of a spoon and wet hands, form small balls of almond paste, big as a walnut.

Dip them in a beaten egg yolk, then cover them with pine nuts, pressing well with your hands to make them stick to the surface.

Put the almond pastries in small paper cups and lay them on a baking sheet.

Bake the pastries for about 15 minutes, until they are lightly golden.

When you remove them from the oven they will still be soft: if they have lost their shape carefully hold them in your hands and press them gently to give them back their nice round shape, then let them cool completely.