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.