<<Disclaimer: Verify this information before applying it to your situation.>> Listmates: A great flourless cookie recipe from allrecipes.com. I am posting the recipe as it is available without registration on the Internet. There is another flourless recipe, but this one had more positive reviews. I added some notes from my experience at the end. Enjoy! Betsy Austin, Texas Pignoli Cookies I http://cookie.allrecipes.com/az/PignoliCks.asp Submitted by: Adele "They are pleasantly sweet, made with almond paste and pine nuts, but no flour." Original recipe yield: 3 dozen. INGREDIENTS: 12 ounces almond paste 1/2 cup white sugar 1 cup confectioners' sugar 4 egg whites 1 1/2 cups pine nuts DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil. 2. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth. 3. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly 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 1/2 inch round. 4. 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. Recipe Notes: These cookies got rave reviews. Several said they tasted like macaroons. I used the almond paste made by Solo--it is canned and does not dry out like some of the tubes do. (In Austin I get it at the All in One Bake Shop, 8566 Research Blvd (near Ohlen Road across from Target.) My dough was soft and I refrigerated it until it was firm. With the dough cold, I did not need to use any GF flour. Do use the foil and I sprayed it with Mazola, Leave cookies on foil until cool and then peel off--I transferred the foil sheet with cookies to the wire rack to cool. *Support summarization of posts, reply to the SENDER not the CELIAC List*