They're gluten-free and dairy-free.
We had one hit and one disaster with this recipe! We used them for one of our Italian desserts in a month of Italian baking. Mine turned out great. My co-hosts all melted together. I chilled my dough so I think that’s a good idea.Those reviews that give one "fork" I don't know what you've done wrong....I used the cans of almond paste, and scrape it with a fork to 'crumble' in my mixer. I do not use a pastry bag, the spoon method is easy enough.
Take the time to google the other recipe -I made these cookies for my husband said pignoli were his favourite cookies and he was delighted. Did not change anything but I tried the pastry bag. Found it too hard to use and went with the spoon method.This is a fantastic recipe. Make it just as written. I have made it many times and everyone says that the cookies are addicting. I pipe out small dollops onto parchment paper and put the parchment directly onto a pre-heated pizza stone in the oven .
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