Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Pignoli Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Makes 3 dozen.

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments

    Guest Marianne

    Posted

    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!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Really Easy Peanut Butter Cookies:
    2 cups peanut butter
    2 cups sugar
    1 tablespoons vanilla
    1 egg
    Mix well. Roll batter into balls and press flat with a fork. Bake at 350 for approx. 10 min.


    Scott Adams
    ½ cup gluten-free butter or margarine
    2/3 cup sugar
    3 eggs
    2 cups Bette Hagmans 4 Flour Blend
    ½ teaspoon xanthan gum
    1 teaspoon baking powder
    1 teaspoon gluten-free vanilla
    pinch of salt
    Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.


    Silka Burgoyne
    Ever since my husband diagnose with celiac disease, he was a littlebit depressed because he could not just simple go and grab something toeat. At the beginning, he tried to keep an open mind and went to storesthat sell gluten-free products. Most of the time, he was disappointedwith the taste of the products. One day, he came home from work andtold me how his co-workers teased him with a yummy looking chocolatechips cookie and he felt extremely depressed because he could not eatthem and he absolutely LOVES to snack. I found his co-workers' actionvery childish and decided that I would create a recipe the my husbandwould love and he could has plenty of supply at work so when the samesituation ever happen again, he would be prepared.
    Myhusband's favorite cookie is white chocolate chip w...


    Lisa Clauset
    These are the perfect holiday cookie. They are soft on the inside with just enough crisp on the outside. Delicious with a cup of tea!
    Ingredients:
    2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*)
    1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)
    1 tsp ground cinnamon
    2 tsp baking soda
    ½ tsp xanthan gum
    3/4 cup butter, melted
    1 cup sugar, plus more for rolling or sprinkling
    1 egg
    1/3 cup molasses
    Directions:
    Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.
    In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar m...


  • Recent Activity

    1. - Scott Adams replied to Pua's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Pretty desperate for some guidance

    2. - Scott Adams replied to MomofGF's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Not sure if this is Celiac or just a gluten-free intolerance

    3. - Scott Adams replied to Josh8282's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Question

    4. - Pua posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Pretty desperate for some guidance

    5. - trents replied to MomofGF's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Not sure if this is Celiac or just a gluten-free intolerance


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,673
    • Most Online (within 30 mins)
      7,748

    Joan Stein
    Newest Member
    Joan Stein
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Louise Broughton
      4
    • sh00148
      19
    • pasqualeb
      9
    • Jean Shifrin
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...