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I was all excited when I found this recipe. I find it so much easier to make flourless cookies than deal with the challenge of GF flour. 

Well, it turns out Odense almond paste has wheat startch. Does anyone know of a GF almond paste? 

Odense states that the wheat starch comes from glucose syrup of all places! I did not know that glucose syrup could be a source of gluten!

http://cookie.allrecipes.com/az/PignoliCookiesII.asp

  a.. 1/2 pound almond paste 
  b.. 1 cup white sugar 
  c.. 2 egg whites 
  d.. 1/4 cup pine nuts 

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DIRECTIONS:
  1.. Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar. 
  2.. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently. 
  3.. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts). 
  4.. Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack. 

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *