In a food processor combine ¾ cup of the pine nuts, icing sugar, almond paste and vanilla, pulse until fine crumbs form. Add egg, pulsing to combine.

In another bowl whisk together the flour, xanthan gum, baking powder and salt. Add to food processor, and pulse until dough comes together. Chill dough 30-45 minutes.

Place remaining pine nuts into a small dish. Roll dough into ¾” balls, then roll in nuts, pressing to adhere (leave bottom free of nuts). Place on a parchment lined baking sheet. Cookies will spread so only put 6-8 cookies per baking sheet.

Bake at 350°F for 12 minutes, or until edges start to turn golden.