• 1/2 cup vegan margarine
• 1/2 tube almond paste
• 1/2 cup brown rice syrup
• 1 tsp pure vanilla extract
• 1 cup whole wheat pastry flour
• 1/4 cup almond meal
• pinch sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pine nuts (pignoli)

Warm vegan margarine, almond paste, rice syrup and vanilla over low heat until you whisk it smooth.

Whisk together dry ingredients and fold into wet until a stiff dough forms.

With wet hands, roll into balls and roll in pine nuts. Press onto a parchment lined baking sheet and bake at 250 for 16-18 minutes. Cookies will still be soft when they come out of the oven. Allow to cool on sheet to firm them up.

Makes 16 cookies.