Vegan Pignoli Almond Cookies

1. Preheat oven to 325 F. Line two medium-size baking sheets with parchment paper and set them aside.
2. Pulse almond paste, salt, baking powder and 1/3 cup of the sugar in a food processor (I used my Magic Bullet) until mixture is crumbly, about one minute.
3. In a large bowl, cream together the margarine and remaining 1/2 cup sugar with an electric mixer until mixture is pale and fluffy, about three minutes.
4. Add the almond paste mixture and almond extract and beat until fluffy, about two minutes. Sift in the flour and beat until a slightly crumbly yet soft dough forms.
5. Pour the pine nuts into a shallow bowl and pour the almond milk into a small saucer next to the bowl. For each cookie, scoop one tablespoon of dough and roll it in your palms to form in a ball. Dip one end of the ball into the almond milk and press this moistened end into the pine nuts.
6. Place the dough balls (har har), pine nut side up, on the prepared baking sheet at least 2 inches apart.
7. Bake for 14 minutes until cookies have puffed and spread a little, and the nuts are just slightly toasted.
8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes to firm up before carefully transferring them to wire racks.
9. Store in a tightly covered container.