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    Scott Adams

    Pignoli Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Makes 3 dozen.



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    Ingredients:
    12 ounces almond paste
    ½ cup white sugar
    1 cup confectioners sugar
    4 egg whites
    1 ½ cups pine nuts

    Directions:
    Preheat oven to 325F. Line two cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners sugar and 2 egg whites; process until smooth.

    Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly gluten-free floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 ½ inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

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    This was an excellent recipe. I did not however roll them into balls. I put the nuts in a flat dish. I used 2 teaspoons, scooped up dough in one teaspoon, dipped it into the nuts, and pushed it onto a silpat with the other teaspoon. This also alleviated the need to used a gluten free flour adding more calories. They baked great and the taste just as good as my traditional cookies. I also used Italian and Spanish nuts, not the Chinese ones. The Chinese nuts are too small and I wanted the presentation of the cookies to look like my traditional ones so no one would know the difference. The recipes are close, but my traditional Italian cookie does have regular flour. But I stress, I did not notice a difference. These are a winner!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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