A vegan remix of the chewy, soft, classic Italian holiday pignoli cookie. Made with almond paste and studded with mild pine nuts (also called pignoli).
Add slivered almonds to a food processor and pulse to make a fine almond meal.
Add powdered sugar, water, almond extract, and salt and continue to pulse until a sticky dough forms.
Preheat oven to 325°F and prepare a baking sheet with parchment paper.
In a large bowl, beat almond paste, butter, sugar and almond extract with a hand-mixer until creamy.
Sift all-purpose flour and baking powder into bowl. Using a spoon, mix to combine until a smooth cookie dough forms.
Pour pine nuts into a shallow bowl or dish. Roll a tablespoon-sized piece of dough into a ball.
Gently push the dough ball into the pine nuts, smushing to flatten a little bit and letting the nuts stick to the top of the dough.
Place dough on a prepared baking sheet, nut-side up. Bake at 325°F for 20 minutes. Let cool.
*If you can find the soy-free earth balance buttery sticks, get those instead of the original. Some people have found that the flax oil in the original recipe has a funky taste.