Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

In a large bowl, whisk together flour, pecans, sugar, baking powder, and salt.

In a small bowl, stir coconut oil until smooth, and add to flour mixture; add eggs, vanilla bean paste, and almond extract. Using clean hands, mix until well combined and a dough forms. Scoop dough by tablespoonfuls (about 18 grams each); roll into smooth balls, and place 1 inch apart on prepared pans.

Bake, one batch at a time, until tops are set and bottoms are lightly golden, 10 to 12 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.

Line rimmed baking sheets with parchment paper. Place wire racks with cookies on top of prepared pans. Drop cooled cookies, 1 or 2 at a time, in Vanilla-Almond Glaze, and coat on all sides. Using a fork, remove cookies from glaze, letting excess drip off; return, flat side down, to wire racks. Garnish with pecans, if desired. Let stand until glaze is set, at least 2 hours or up to overnight.

Note: To finely grind toasted pecans, place them in a large resealable plastic bag and use a rolling pin to pound and crush until pieces are about ⅛ inch or smaller. Measure or weigh out the needed amount once finely ground.

In a small bowl, stir together all ingredients until smooth and well combined.