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This is a fabulous cookie recipe.  I simply changed out the flour and  
added some xanthan gum.  It makes about 30 cookies.  Wonderful with a  
delicious espresso, and, very pretty too!!

2-1/2 cups  pine nuts, divided
1 (7 ounce) package almond paste (I used Odense brand...make sure it  
is "paste" and not "marzipan" which is slightly different in texture  
and sugar content
3/4 cups sugar
2 egg whites
1/2 teaspoon vanilla extract
1/4 cup Bette Hagman's gluten free flour mix or,  a similar gluten  
free flour mix
1/2 teaspoon xanthan gum
1/4 teaspoon salt
Powdered sugar

1. Heat the oven to 325.  Measure 1/4 cup of pine nuts into a food  
processor.  Pulse until coarsely ground.  Break up the almond paste  
and add it to the food processor.  Process just until mixed.
2.  Add the sugar through the tube while the processor is running and  
process until the mixture resembles coarse crumbs.
3.  Add the egg whites and vanilla through the tube while the  
processor is running. Process until smooth.  Add the flour and salt  
and process just until blended.
4.  Place the remaining pine nuts in a small bowl.  Using a teaspoon  
and lightly moistened hands, drop the dough by rounded teaspoons into  
pine nuts.  Roll the cookies in the pine nuts to coat.
5.  Place the cookies 2 inches apart on parchment lined cookies  
sheets.  Bake until lightly browned; about 20-25 minutes.
6.  Cool slightly.  Dust with powdered sugar.
Remove the cookies from parchment paper.  Store them in an airtight  
container.

Enjoy!!!!

Jane
Los Angeles

*Please provide references to back up claims of a product being GF or not GF*
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