Lightly spoon flour into measuring cup: level with a knife. Combine flour, sugar, baking powder, salt and baking soda in a large bowl, stirring with a whisk. Stir in pine nuts. Combine water, lemon zest, vanilla and eggs, stirring with a whisk. Add egg mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Knead dough lightly in bowl 7 or 8 times until a dough forms (now dough will be sticky). Divide dough in half. Shape each portion into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet lined with parchment paper. Flatten each roll to 1 inch thickness.
Bake at 325° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Do not turn your oven off.
Cut each roll diagonally into 15 (1/2 inch thick) slices using a serrated knife. Place slices, cut side down, on baking sheet. Bake at 325° for 15 minutes. Turn slices over and bake another 10 minutes. Cookies will be sliightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire racks.