MAKE THE GLAZE
In a skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, 3 minutes; let cool. In a food processor, process the flour, sugar, vanilla seeds and pine nuts until the pine nuts are coarsely ground. Add the butter and process until pea-size clumps appear. Add the egg yolks and whole egg and process just until blended. Scrape the dough out onto a lightly floured work surface and knead just until it comes together. Pat into a disk, wrap in plastic and refrigerate until firm, about 1 hour.