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1. Preheat oven to 325 F. Line two medium-size baking sheets with parchment paper and set them aside.
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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.
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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.
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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.
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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.
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6. Place the dough balls (har har), pine nut side up, on the prepared baking sheet at least 2 inches apart.
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7. Bake for 14 minutes until cookies have puffed and spread a little, and the nuts are just slightly toasted.
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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.
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9. Store in a tightly covered container.
