- 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.