last week i met this amazing celiac person in baltimore named michael who made so delicious italian almond pine nut cookies called pignoli and gave me the recipe:
1 cup almond flour
1/4 cup sugar
3/4 cup powdered/confectioners sugar
4 beaten egg whites
pine nuts
you combine the flour sugar and more sugar.(maybe they are too sweet)
then you add the egg whites
the consistency should be on the firm side of soft clay
and then you roll the top in pine nuts.
Pine nuts are expensive you can roll them in whatever or not roll them.
but pine nuts look aesthetically pleasing
then 350 until very lightly brown, too brown and they will turn into bricks.
then take them out they will be really soft for five minutes semi soft for
an hour and then perfect for about a week.
Remove them from the baking pan after 5 minutes.
If they flatten out like cookies then they weren't firm enough.
I recently added coconut to firm them up when i ran out of almonds.
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