Preheat oven to 350°F and line two large baking sheets with parchment paper.

Place pine nuts in a small bowl. Set aside.

Break up almond paste into chunks and add to food processor. Pulse until coarsely chopped.

Add almond flour, sugar, tapioca starch, baking powder, salt and lemon zest and process until combined with almond paste and the mixture is the texture of fine sand.

Add 1/4 cup of the aquafaba and continue to process, scraping down sides as needed until the dough comes together. It should be smooth and paste-like. Add the remaining aquafaba if needed to achieve this texture.

Using a small cookie scoop or tablespoon (about 25g of dough), roll dough into a smooth ball between your hands. Press the dough ball into the pine nuts so that most of the dough (leave just the bottom bare) is covered with nuts. Place on the prepared baking sheet. Repeat with remaining dough spacing the cookies out by 2 inches.

Bake for about 15 minutes until the pine nuts are just starting to turn golden brown. Rotate baking sheets halfway through baking if they don't fit on the same rack. Cookies will have slightly spread/flattened but should remain relatively round/puffy. They will be very soft when first removed from the oven.

Remove the baking sheets from the oven and let the cookies cool completely on the baking sheet.

Dust with powdered sugar before serving if desired.