Preheat the oven to 350ºF. Line two or three baking sheets with parchment paper and set aside.
Mix the Almond Paste, sugar, salt and orange rind in a mixer with the paddle attachment on slow speed. Mix long enough to make a smooth, lump-free mixture. Gradually add the egg whites, adding only enough to create a smooth, firm paste.
Drop by full Teaspoons onto parchment-lined cookie sheets. For Pignoli Cookies, drop batter onto pignoli; coat evenly; shape with your fingers and place onto parchment lined-cookie sheets.
Bake the macaroons in the pre-heated oven until lightly brown, about 10 to 12 minutes. Do not over bake.
Cool completely then carefully peel the cookies off the parchment paper.