Preheat oven to 300 degrees F. Line a baking sheet with parchment paper, a Silpat liner, or leave ungreased.  Set aside.

In a large bowl, break up the almond paste into chunks.  Using a hand-held or standing mixer, add powdered sugar, allspice and salt.  Gradually increase the speed to high to avoid powdered sugar flying all over the kitchen.  Beat mixture until it resembles fine crumbs, about 1-3 minutes.  Add egg white to almond paste mixture and beat until smooth.  Stir in flour until just combined.

Scoop dough into tablespoon-sized balls.  Roll and press pine nuts into dough balls.  Place on prepared baking pan about 1-inch apart.  Use a narrow wooden spoon handle to press a deep indention into each ball.

Bake for 22 to 26 minutes, or until lightly golden brown and edges are set.  Place baking sheet on a wire rack.  Use the back of a rounded teaspoon to indent the warm cookies again.  Immediately place 1/2 tsp. of chokecherry jelly into each indention.  Let cookies cool completely on wire rack.  Store in a tightly sealed container for up to five days.