Preheat oven to 350°F.
Toast almonds on baking sheet until lightly browned around edges, about 10 minutes, stirring occasionally for even browning.
Let cool.
Grind to dry meal.
Retain oven temperature at 350°F.
Butter and flour large baking sheet, shaking off excess flour.
Beat egg whites and salt in large bowl until soft peaks form.
Mix sugars thoroughly in small bowl.
Add sugars to whites about 1 tablespoon at a time, beating constantly until stiff.
Blend in almond extract.
Gently fold in ground almonds.
Drop almond meringue onto prepared baking sheet by heaping tablespoons, spacing about 1 inch apart.
Sprinkle tops evenly with pine nuts.
Bake until lightly browned, about 15 minutes.
Cool on rack.